EACH winter I look forward to making tasty, warming soups and slow-cooked stews. Each year I try out new ideas for soups and eventually come up with an outright winner for the year. Last year it was the celeriac and potato soup.
Don’t be put off by the appearance of this versatile vegetable. Celeriac are good raw; finely chopped in salads, and are delicious in those lovely warming winter stews and as an addition to mashed potato. They are low in fat and a good source of Vitamin C.
Celeriac will discolour quickly so, when preparing, drop them into a pan of water and add a squeeze of lemon.
This is from a recipe by Bill Granger.
CELERIAC AND POTATO SOUP (serves 4)
30 grams of unsalted butter
1 tablespoon of olive oil
1 leek (white part only), chopped
2 garlic cloves, crushed
500 grams of potatoes (such as Desiree), peeled and chopped
500 gram celeriac bulb, top cut off, peeled and chopped
1.25 litres (5 cups) of chicken stock
1 tablespoon finely chopped parsley
Dollop of cream or yogurt to serve
- Heat the butter and olive oil in a large, heavy-based saucepan over medium-low heat. Add the leek and sprinkle with a little salt, then cook, stirring occasionally, for 3-4 minutes until soft.
- Add the garlic and stir for a further minute.
- Add the potato, celeriac and stock. Increase the heat to high and bring to the boil. Reduce the heat to low and simmer for 20-25 minutes with the lid on, until the potato and celeriac are tender. Remove from the heat and leave to cool slightly.
- Puree the soup either in a blender, in batches, or with a stick blender until smooth (a few lumps always add interest).
- Return to the pan and stir over medium heat until heated through.
- Taste the soup and season with salt and white pepper if necessary. Ladle into bowls, then swirl a spoonful of yogurt or cream on top and sprinkle with the parsley.
June 15, 2014
I have just discovered A Cook's Journal – I love it!! Thanks everyone, keep those recipes coming
Annie Chisholm, Archie’s Creek