I know that’s not a picture of celeriac soup. It’s a beautifully perfect Lake District day we had a few weeks ago – prettier than a bowl of soup.
Here’s the soup:
I made this celeriac soup the other day and will be slurping it for the next few days, delicious and moreish as it is.
It’s really creamy – although has no butter – or cream for that matter (does have milk in it though).
Hope you enjoy!
(makes 4 generous portions)
1 celeriac, peeled and chopped
1 onion, chopped
3 cloves of garlic, chopped
splash of olive oil
1.5l stock (I used a vegetable stock cube this time, but better would be some home made chicken stock)
2 bay leaves
1 tsp thyme
1 tsp salt (or to taste)
good grinding of pepper
1. Fry celeriac, onion and garlic in olive oil on a very low heat for 30 minutes in a pan with a lid. Using the lid means the veg will steam and you won’t need to use too much oil.
2. Add stock, bay leaves, thyme, salt and pepper. Bring up to simmering point and simmer for about 10 minutes, or until the celeriac is soft.
3. Add milk and simmer for another 5 minutes.
4. Serve with crusty bread.