celeriac & roasted garlic soup

Celeriac & roasted garlic soup
Celeriac & roasted garlic soup

Continuing on the theme of vegetables I rarely cook with, I thought I’d try something with celeriac. In this comforting soup, this knobbly, bizarre-looking vegetable, with its delicious, distinctive flavour, plays the leading role. The added potato prevents the celeriac from being too overpowering and the roasted garlic adds a sweet, mellow note. Although the soup is tasty without any adornments, if you can find ten minutes to prepare the hazelnuts and crispy sage leaves, it’ll be well worth your while.

Not only does this make a great starter or light lunch, but you can also make it the centrepiece of a more substantial spread by serving some good Lancashire cheese on the side with the bread.

A bowl of this soup is quite filling so one batch will stretch a long way. If you aren’t planning on using it all in one go, you can freeze it in portions or keep it in the fridge for whenever hunger strikes over the next few days.

Print recipe
Celeriac & roasted garlic soup
Celeriac & roasted garlic soup
Servings
servings
Servings
servings
Celeriac & roasted garlic soup
Instructions
  1. Preheat the oven to 180C/Gas 6.
  2. Peel away the papery white skin from the head of garlic. Slice off the tips of the garlic cloves at the pointed end. Place with the cut end facing upwards on a piece of foil. Drizzle over 1 tbsp oil and wrap the foil around the garlic. Place on a baking sheet.
  3. Arrange the celeriac on the baking sheet alongside the garlic and drizzle over the remaining 2 tbsp oil. Season well with salt and toss with your hands to combine. Roast the celeriac and garlic in the oven for 30-35 minutes, turning the celeriac occasionally, until the celeriac is golden and the garlic is soft.
  4. Heat the butter in a large saucepan. When it starts to sizzle, add the onion and fry for 5-6 minutes, stirring occasionally, until soft and golden.
  5. Add the stock, potato and bay leaves to the saucepan and bring to the boil over a medium heat. Simmer for 15-20 minutes until the potato is soft.
  6. Once the potato has been simmering for 15-20 minutes and the garlic has cooled enough to handle, squeeze the garlic cloves from their skins and add to the saucepan, along with the roasted celeriac. Bring back up to the boil and simmer for a further 10 minutes. Then remove the bay leaves from the saucepan and transfer the remaining contents to a large mixing bowl.
  7. Add the cream and milk, season with salt and ground black pepper and blend.
TO SERVE (2 PORTIONS)
  1. Preheat the oven to 180C/Gas 6.
  2. Arrange the hazelnuts on a baking sheet. Roast in the oven for 5-6 minutes until golden.
  3. Meanwhile, heat the butter in a frying pan over a medium heat. When the butter starts to sizzle, fry the sage leaves for 3-4 minutes until crispy, turning with a fork midway through cooking. Transfer onto kitchen paper.
  4. Roughly chop the sage leaves and hazelnuts.
  5. Divide the hot soup into bowls. Scatter over the sage and hazelnuts and drizzle over the oil.
Recipe Notes

To peel a whole celeriac, you can use a potato peeler, but keep peeling until all of the brown and green parts of the outer layer are gone and only the white flesh remains. Make sure you do this just before cooking the celeriac as it discolours quickly.

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