Last week Elodie had a quick taste of Celeriac soup & it went down a treat, so this weekend I made some for us. The recipe was really easy and quick to make, the soup itself was velvety and filling. The recipe I used was a Hugh Fearnley-Wittingstall one from River Cottage:
- 50g butter
- 1 celeriac
- 1 potato
- 1 leek
- 1 onion
- 1 garlic clove
- 1 litre chicken stock
1. Peel & chop the celeriac and potato
2. Peel & chop onion,
3. Slice the garlic & leek
4. Melt the butter on a low heat and add the vegetables. Put the lid on the pan to help the vegetables sweat down. I left the for about 20 minutes.
5. Add chicken stock and leave to cook for 20 minutes until celeriac is tender.
6. Leave to cool slightly then blitz with a blender.
7. To serve, heat soup thoroughly.
We enjoyed ours with the last of my River Cottage Bread. A simple, filling and very tasty midweek dinner.
Elodie cleaned her bowl and has since been feeding her baby soup. I think she enjoyed it! (well, for the timebeing). I managed to get 3 Elodie portions & 2 large dinner portions out of the above recipe. I have frozen two of the small portions & I think they will be ok.
Hugh suggests that you swirl some Parsley & Walnut Pesto through it but we didn’t and it was fine without. Though we did swirl a little cream through the adult portions but to be honest it didn’t make much difference.