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Needed to use up my celeriac & found this recipe on the web.
It was delicious even though because I am on slimming world I omitted the olive oil and used frylight to cook the onions.
Also be warned that its effects are similar to jerusalem artichokes if you know what I mean.
CELERIAC SOUP
Equal amounts of celeriac &
floury potatoes
120 ml extra virgin olive oil
1 onion, very finely chopped
1 tsp fennel seeds, ground
4 cloves garlic
Juice of half a lemon
1 litres light chicken or vegetable stock (if you are using a stock cube, don't use more than half)
Sea salt and freshly ground white (or black) pepper
Method
1 Peel and then dice the celeriac and potatoes into 2cm pieces and drop them into a bowl of water; add a good squeeze of lemon or a dash of vinegar to keep the vegetables a pure white colour.
2 Heat a large casserole pan over a medium-low heat and add all but two tablespoons of the oil. If you heat the oil too much you will lose all its flavour, so the aim here is gentle cooking. Add the onion and fennel seeds and cook over a low heat until the onion is translucent and melting into the oil, about ten minutes.
3 Meanwhile, bash the garlic cloves to loosen the skin, peel and remove any inner green stems, which have a nasty bitter flavour. Finely chop and add to the pan, cooking for another few minutes. Add the drained celeriac and potatoes. Season well with salt and pepper and cook for another five minutes, turning the vegetables to coat in oil.
4 Cover with the hot stock and simmer for about 20 minutes until a knife pierces the vegetable pieces easily.
5 Add the lemon juice Remove half the soup and blend.. Serve with the remaining olive oil drizzled on top and a good grinding of black or white pepper.
I cooked it for 45 mins and garnished with fennel and parcel herbs which I have in the garden but parsley would be fine.
I also added a few toasted pumpkin seeds.
It was delicious even though because I am on slimming world I omitted the olive oil and used frylight to cook the onions.
Also be warned that its effects are similar to jerusalem artichokes if you know what I mean.
CELERIAC SOUP
Equal amounts of celeriac &
floury potatoes
120 ml extra virgin olive oil
1 onion, very finely chopped
1 tsp fennel seeds, ground
4 cloves garlic
Juice of half a lemon
1 litres light chicken or vegetable stock (if you are using a stock cube, don't use more than half)
Sea salt and freshly ground white (or black) pepper
Method
1 Peel and then dice the celeriac and potatoes into 2cm pieces and drop them into a bowl of water; add a good squeeze of lemon or a dash of vinegar to keep the vegetables a pure white colour.
2 Heat a large casserole pan over a medium-low heat and add all but two tablespoons of the oil. If you heat the oil too much you will lose all its flavour, so the aim here is gentle cooking. Add the onion and fennel seeds and cook over a low heat until the onion is translucent and melting into the oil, about ten minutes.
3 Meanwhile, bash the garlic cloves to loosen the skin, peel and remove any inner green stems, which have a nasty bitter flavour. Finely chop and add to the pan, cooking for another few minutes. Add the drained celeriac and potatoes. Season well with salt and pepper and cook for another five minutes, turning the vegetables to coat in oil.
4 Cover with the hot stock and simmer for about 20 minutes until a knife pierces the vegetable pieces easily.
5 Add the lemon juice Remove half the soup and blend.. Serve with the remaining olive oil drizzled on top and a good grinding of black or white pepper.
I cooked it for 45 mins and garnished with fennel and parcel herbs which I have in the garden but parsley would be fine.
I also added a few toasted pumpkin seeds.
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