Celeriac Soup

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This super simple but super tasty soup recipe really makes the subtle nutty flavour of celeriac sing. Rich, creamy and warming it’s a perfect way to enjoy this knobbly veg when it’s in season. This recipe was created for us by local chef, Jack Greenall from Smoke and Thyme. Find out more at www.smokeandthyme.com

Serves 2-4 people

What you need:

  • 1 whole celeriac
  • About 50g butter
  • 1tsp celery salt
  • 2 bay leaves
  • 150ml double cream
  • Salt and pepper to taste T
  • ruffle oil (optional)
  • Pinch of paprika or cayenne

What to do:

  1. Peel celeriac and dice into 1-2 cm cubes. In a large saucepan or casserole dish, melt the butter and fry the diced celeriac, bay leaves and celery salt over a medium heat, stirring occasionally, until the celeriac starts to soften a little (approx 10 mins).
  2. Add just enough water to the saucepan to cover the celeriac and bring the the boil. Reduce heat to low and simmer until the celeriac is very tender (15-20 mins). Remove the bay leaves.
  3. Transfer the cooked celeriac and the cooking water to a blender and blend until smooth. Add cream and more water to reach desired consistency, and season with salt and pepper.
  4. Serve with crusty bread and garnished with a few drops of truffle oil and a colourful pinch of paprika or cayenne for warmth.