Celeriac soup recipe

photo credit: jules:stonesoup

Warm and creamy, great on a cold winters evening.

Serves: 4
Prep time: 15 to 30 mins
Cooking time: 15 to 30 mins

Ingredients:

1 Medium onion
1 oz / 25 g Butter
1 1/2 lb / 700 g Celeriac
1 Medium-small potato
1 Chicken stock cube
3 tbsp crème fraîche
5 fl oz / 150 ml Milk
1/2 Lemon
Nutmeg
Chives

Preparation:

1. Peel, halve and finely chop the onion.
2. In a medium pan melt the butter and then add the onion along with a pinch of salt. Cover with a lid aso that the onion will soften. Meanwhile quarter and then peel the celeriac.
3. Chop into 1 inch chunks.
4. Peel the potato and chop into similar sized chunks.
5. Stir both into the softened onion, add another generous pinch of salt, cover and sweat for 5 min.
6. While that is on the go, dissolve the stock cube in  600ml/20 oz boiling water and add to the pan once the 5 minutes is up.
7. Bring to the boil for about 10 minutes until the celeriac and potato are tender.
8. Liquidize (you can use a hand blender) and return to a clean pan.
9. Stir in 2 tbsp crème fraîche (or substitute sour cream) along with the milk.
10. Return to simmer, taste and season to taste with salt and lemon juice.
11. Serve with a swirl of crème fraîche, a generous grating of nutmeg and a few snipped chives

Other recipes you might enjoy:

1. Five minute Tomato Soup recipe
2. Sweet Pancakes with Calvados, apple and honey recipe
3. Potato and Leek Soup recipe