Celeriac Soup Food

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.

CELERIAC SOUP

Steps:

• Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
• Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
• Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

CREAMY CELERIAC SOUP

Steps:

• For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
• Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
• Season with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.
• For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.

CELERIAC SOUP WITH CORIANDER AND CHILLI

Steps:

• In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
• Stir in the cumin and season with salt and pepper.
• Add the celeriac, along with the chicken broth and water.
• Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
• Remove from the heat and use a handblender or food processor to puree the soup until smooth.
• Stir in most of the chopped coriander and milk.
• Adjust the seasoning with more salt and pepper, if needed.
• Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

CHUNKY CHEDDAR & CELERIAC SOUP

Steps:

• In a large pan, melt the tbsp of butter. Add the onions and cook for 5 mins until softened, but not coloured. Add the potato, celeriac, the litre of stock, 4 sage leaves and 2 strips of lemon peel. Bring to the boil and simmer gently for about 30 mins, until the celeriac is tender and the potato is collapsing. Remove and discard the lemon zest and sage leaves. Stir so the potato thickens the soup a little. (At this point you can cool and keep covered in the fridge for up to two days or freeze for up to 3 months.)
• When you're ready to eat, reheat the soup to just simmering. Stir in the 200g of cheese. Serve with crisp sage leaves for a special touch.

CREAM OF CELERIAC SOUP

Steps:

• In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
• Add celeriac and cook, covered for 5 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
• Transfer to a blender or food processor and puree in batches.
• Pass through a food mill or sieve for an even smoother soup.
• Return to saucepan, stir in cream and maple syrup.
• Season to taste with salt and pepper.
• Gently heat through.
• Serve in warmed soup bowls.
• Garnish with chives or spring onions.

APPLE AND CELERIAC SOUP

Steps:

• Begin by heating the oil in a large pan. Add the onions and celery to the pan. Cook over medium heat for about 10-12 minutes or until soft.
• Add the celeriac and apples to the pan. Cook for 3-4 minutes.
• Add the stock along with two sprigs of fresh thyme. Cover and simmer on low for 35-35 minutes or until the celeriac is tender.
• Remove from the heat. Remove thyme stems; then blend until smooth with an immersion blender. Stir in crème fraîche.
• To serve, spoon the soup into bowls. Drizzle with crème fraîche and olive oil. Place the lid onto the bowl and top with garnishes, including chopped hazelnuts, sliced red pepper, diced apples, edible flowers, thyme leaves, and fried sage leaves*.

VEGAN CELERIAC SOUP WITH APPLE, LEMON & THYME

Steps:

• Heat the oil in a large saucepan on medium heat and add the chopped onions. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until they start to soften.
• Next, add the diced celeriac, apple, and potato. Stir well and cook for a couple of minutes.
• Add the vegan stock, dried thyme, bay leaves, and nutritional yeast. Stir well, bring to a gentle simmer, and cook for 20 minutes.
• After 20 minutes, stir in the lemon zest and plant-based milk. Start with half of the zest and build from there depending on how much lemon flavour you want to come through. Cook for another 5 minutes or until the celeriac is tender. If necessary, add a little more water or stock.
• Once the celeriac is cooked through, turn off the heat, remove the bay leaves, and blitz until smooth using a hand blender (you could also transfer to a larger, more powerful blender).
• Adjust the seasoning and serve with homemade vegan cream, a squeeze of lemon juice, and chopped fresh parsley. This is also delicious when topped off with crispy tofu pancetta.

EASY ROAST CELERIAC

Steps:

• Heat oven to 200°C / 400°F / GM6.
• Cut the celeriac into quarters with a good heavy knife, trim and discard the knotty root end.
• Peel the celeriac and then cut into 2.5 cm/1" cubes.
• Put everything in a roasting pan, making sure that there's enough space so that the celeriac pieces are in one layer, with some spice between them. If necessary use two pans.
• Mix well to coat each cube with oil and herbs.
• Roast for 15 minutes. Turn the celeriac with a spatula.
• Return to the oven for a final 10-15 minutes. The celeriac will be golden and crisp on the outside. Check with a fork to see that celeriac is soft in the middle.
• Serve immediately.

ROASTED CELERIAC SOUP

Steps:

• First, dice and roast the celeriac.
• Peel the onion and garlic, and roughly chop.
• Put the olive oil into a medium sized saucepan, and fry the onion over a medium heat for a few minutes, stirring all the time. Then add the garlic and cook for another couple of minutes until the onion is translucent, turning golden at the edges and is fragrant.
• Core the apple and cut into chunks (no need to peel).
• Add the roasted celeriac, apple, parsley and stock to the pan, give it a good stir and add some pepper and salt. Put the lid on and bring to a simmer. Then turn the heat right down and leave to simmer gently for 20 minutes.
• Once the vegetables are all very soft, whizz the soup with an immersion or stick blender. (If you prefer, you can use a blender or food processor.)
• Taste and adjust the seasoning or add a little more stock if the soup needs thinning.
• Stir in the lemon juice. If you like a creamier soup, you can also add a knob of butter.
• Serve garnished with fresh herbs and a drizzle of cream.