Celeriac Soup with Black Pepper Croutons
April 29, 2014
Celeriac, such a wonderful yet underrated root vegetable, in abundance during late winter into early spring. It has the flavour of sweet and nutty celery. So give celeriac a try, it works well as a creamed or chunky soup or chowder.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 Generous
Melt the butter and cook the celeriac, potatoes and garlic gently for 5 mins without colouring. Add the stock and lemon juice. Bring to the boil, turn down to a low heat and simmer gently until tender, cool for a while, then puree in a liquidiser with the milk, adjust the seasoning to taste. Place back in a clean pan heating gently and serve straight to the table in warmed bowls with a scattering of the black pepper croutons, a drizzel of oil and a few finely chopped leaves of the celeriac. Enjoy.
Simple croutons. Cut the loaf into bite sized pieces, place in a large plastic food bag with the oil and black pepper, giving it all a good massage, tip out onto a baking tray and roast in a hot oven, shaking occasionally until golden and crisp.