Celeriac soup
Ingredients
- 1 kg celeriac, peeled, prepared, chopped
- 200 g potatoes, peeled and chopped
- 1 onion, peeled and chopped
- 1 apple, peeled, cored and chopped
- generous knob of butter
- 1 tbsp dried (or fresh) thyme
- salt, white pepper
- pinch of sugar
- 800 ml vegetable (or chicken) stock
- 200 ml cream
- large handful of fresh flat-leaf parsley, shredded
- 6 tbsp olive or rapeseed oil
Method
- In a small bowl, mix oil, parsley and a little salt. Blend to a green thin paste, pass through a fine-meshed sieve, cover and set aside.
- In a large saucepan, melt butter over moderate heat. Add celeriac, potato, onion and apple. Sweat for a few minutes, add salt, white pepper, thyme and a pinch of sugar. Sweat for a few more minutes. Add stock and bring to the boil, cover, reduce heat slightly and simmer for about 30 minutes until celeriac is soft. Remove from heat, add cream and blend to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred, season to taste. Serve with a drizzle of parsley oil.