Cooking for… Section

January 25th, 2011

Celeriac Soup Category: Cooking for..., Recipes

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:

Ingredients

  • 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.