RECIPE: Celeriac Soup

There’s nothing like a bowl of warming celeriac soup. Celeriac came to Britain in the 18th century and is now a versatile winter staple. Did you know – celeriac can be roasted, stewed, blanched, mashed or eaten raw, in in soups, salads, casseroles, and other savoury dishes.

INGREDIENTS

300g/12oz celeriac, cut into +2″ pieces

2 large onions, coarsely chopped

4 tablespoons olive oil

8 cups of vegetable or chicken stock

1 large baking potato, cubed small

freshly ground salt and pepper to taste

METHOD

1. Fry the onions in the oil until they are a golden brown.
2. Add the celeriac and stock and bring the mixture up to the boil.
3. If a creamier soup is desired, add the cubed potato.
4. Turn down and simmer until the vegetables start to break up.
5. Blend the soup until it is smooth and creamy.
6. Season to taste with freshly ground salt and pepper.