On a cold evening, you just can’t beat a bowl or cup of warm homemade soup, and this celeriac soup recipe is just so simple to make.
- 50g butter
- 1 celeriac, peeled and cubed
- 1 thumb of ginger chopped
- 1 red onion, peeled and chopped
- 1 tsp dried parsley
- 2 garlic cloves, sliced
- 1 litre vegetable stock
- 3 tbsp double cream
- A little olive oil and a twist of pepper for serving
- Melt the butter in a large, heavy-bottomed pan over medium heat.
- Add the celeriac, garlic, ginger and onion, season, and gently sweat the vegetables for about 10 minutes, until they have started to soften. Don't let them brown.
- Stir in the dried parsley.
- Add the vegetable stock, bring the soup up to boiling point, stirring occasionally.
- Lower the heat and simmer the soup for approximately 20 minutes or until the celeriac is very tender.
- Remove from the heat and liquidise until smooth.
- Return the soup to the pan, add the double cream and reheat slowly, do not boil.
- Before serving, check the soup for seasoning.
- Serve with a drizzle of olive oil and a twist of black pepper.
Enjoy! Norah X