Celeriac Potato Leek And Apple Soup Food

CELERIAC, POTATO, LEEK AND APPLE SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
• Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

APPLE & CELERIAC SOUP

Steps:

• Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
• Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
• Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
• Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
• Heat the remaining oil in a pan and fry the sage leaves until crispy.
• Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

LEEK, POTATO AND CELERIAC SOUP

Steps:

• In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
• Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
• Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
• Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
• Serve with the basil and creme fraiche.

EASY LEEK & POTATO SOUP WITH CELERIAC

Steps:

• Start with preparing your veg as indicated above.
• Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
• Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
• Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
• Add stock, bit of salt and pepper and cover.
• Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
• Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
• Add creme fraiche, adjust seasoning and quickly blend again.
• Serve sprinkled with chopped chives and some croutons.
• Enjoy!

CELERIAC SOUP

Steps:

• Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
• Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.

CELERIAC AND APPLE SOUP

Steps:

• Melt the butter in a large pan. Cook peeled and chopped celeriac and apple over a medium heat for 5 mins until softened.
• Add stock, cayenne pepper and seasoning and bring to the boil. Lower heat and leave to simmer for 25-30 mins until celeriac and apple are very soft.
• Puree the mixture in a food processor until smooth. Reheat gently. Season to taste.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
• Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
• Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
• Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP

Steps:

• In large 4- or 5-quart pot, heat the olive oil over medium heat.
• Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the chopped potatoes, celery root, and bay leaf.
• Stir the vegetables and then add the stock.
• Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
• Add the thyme, sea salt, and pepper to taste.
• Cook an additional 5 minutes.
• Remove bay leaf, and puree soup with a vertical blender.
• Ladle the soup into bowls and garnish with fresh herbs.

CELERY ROOT AND APPLE SOUP

Steps:

• Melt butter in a large, heavy pot over medium heat. Add chopped celery root, apples and onion. Cook until apples and some of the celery root are translucent (not brown), stirring often, about 15 minutes.
• Add 4 cups broth. Cover and bring to a simmer. Reduce heat to medium-low and simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes.
• Remove from heat and cool slightly. Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency.
• Return soup to pot. Season to taste with salt and pepper.
• Puree chives, grapeseed oil, and a pinch of salt in the blender until smooth.
• Divide soup among bowls. Drizzle each bowl with chive oil before serving.