By Jan Cheshire
BRRRRR, it’s cold. I’ve just arrived home from a trip to Zanzibar where my son and his family live. The temperatures there ranged from 25-28 degrees most days! However, I do like winter cooking and I enjoy making warming soups. This is a new one for me, but I love celeriac; it’s a strange looking vegetable, I agree, but has the most wonderful taste.
BRRRRR, it’s cold. I’ve just arrived home from a trip to Zanzibar where my son and his family live. The temperatures there ranged from 25-28 degrees most days! However, I do like winter cooking and I enjoy making warming soups. This is a new one for me, but I love celeriac; it’s a strange looking vegetable, I agree, but has the most wonderful taste.
CELERIAC AND POTATO SOUP
Serves 4
Ingredients
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 grams celeriac bulb, top cut off, peeled and chopped
1.25 litres (5 cups) of chicken stock
1 tablespoon finely chopped parsley and a dollop of cream or yogurt to serve
Method
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.
This is from a recipe by Bill Granger
Serves 4
Ingredients
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 grams celeriac bulb, top cut off, peeled and chopped
1.25 litres (5 cups) of chicken stock
1 tablespoon finely chopped parsley and a dollop of cream or yogurt to serve
Method
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.
This is from a recipe by Bill Granger