Let’s face it the humble celeriac is one hell of a fugly vegetable, but behind the lumps and bumps of a colour so nondescript it defies description lies, in my opinion, the tastiest of root vegetables. So when it comes to my cream of celeriac soup I don’t mess around to much it is all about the nutty celery flavour of possibly the worlds ugliest vegetable. I’ve listed the weight of the celeriac as prepped weight for this celeriac soup purely because it is quite wasteful, you do have to hack away a load of stuff. Being homegrown my celeriac are even more knobbly so suck it and see.
It would be remiss of me not to mention the crumb for this dish… My tomato soup recipe shows that I am rather fond of the good old fashioned crouton, however this celeriac soup has a topping that nudges the humble crouton in the ribs and tells it to bugger off. Seriously you gotta try this crumb, sprinkle it on anything, soup sorted, grilled chicken, hell yes, salad, of course. I’m not joking it is fanbloodytastic and so ridiculously simple it hurts, but that paprika hit with the crispy breadcrumbs adds so much to so many things. As with all cooking I think it is the last 1% of the dish that takes a plate or bowl of food from tasty to memorable and this crumb is the 1% for this cream of celeriac soup!
Cream of Celeriac Soup
A Cream of Celeriac Soup as a perfect winter staple, packing loads of almost nutty 'celery' flavour and silky smooth with a fun crunchy topping.
Melt the butter in a pan over a medium heat and add the onion and celery, then cook for 5 minutes being careful not to colour the onion.
Now add the carrot and cook for a further 10 minutes.
Add in the pepper and thyme then stir.
Then add the celeriac, potato, vegetable stock and bay leaf, bring to a boil and finally reduce the temperature to a low simmer and add a lid.
Cook for 30 minutes or until the potato and celeriac are soft, check as it is cooking and add salt as required.
When the celeriac and potato are soft, blitz in a blender until silky smooth, I like to pass mine through a fine sieve to get it extra silky.
Now add the cream and milk,stir to combine and bring to temperature, now is a good time to check the seasoning again and add salt as required.
Whilst the soup is coming to temperature add the breadcrumbs and salami to a frying pan over a medium high heat and fry for a couple of minutes, stir occasionally and sprinkle on the soup before serving.
You can of course omit the topping and turn this vegetarian, a really great alternative would be some freshly grated hazelnut.
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