Celeriac Soup
Celeriac soup takes little time for an elegant and delicious result. Its simple method of preparation can be used for a wide variety of root and other vegetable soups. If possible, use low sodium stock or bouillon so you can control the sodium. Otherwise, taste the soup before adding any salt.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 large clove garlic, chopped
- 1 baking potato, peeled and chopped
- 1 celeriac bulb, quartered, peeled, cubed and well- rinsed
- ½ tsp freshly ground pepper
- ½ tsp salt
- 3 cups chicken or vegetable stock
- 1–2 tsp fresh thyme leaves, lightly chopped
- ½ to 1 cup milk or additional stock (see Note)
- Optional: 1 tbsp finely chopped fresh flat-leaf parsley
How To Make This Recipe
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In a large pot such as a Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, lower the heat to low and cook for a few minutes, stirring occasionally, until the vegetables are translucent. Stir in the potato, celeriac and pepper. Add the stock and thyme. Bring the mixture to a boil, then turn the heat to simmer for about 25 minutes or until the potato and celeriac are soft.
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Using an immersion blender, purée the soup until smooth. Add the milk (or additional stock), starting with ½ cup and adding more if required. Once the soup has been puréed, stir in the parsley if using.
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If you wish to garnish the soup, drizzle on a few drops of olive oil and add a sprig of fresh thyme.
Recipe Notes
You can use whatever fat content of dairy milk you prefer. Alternatively, you could use an unsweetened non-dairy milk of your choice, but I have not tested this option.