Wednesday, November 28, 2007

Celeriac Soup

Celeriac is one of those old-fashioned root vegetables that is rarely chosen as a favorite, and I have to admit I don't like just any celeriac preparation, but made into this silky, fragrant soup, it is perfect.

  • one celeriac
  • 5 medium sized potatoes
  • 1 onion
  • 4-5 tbl spoons olive oil
  • 2 garlic cloves
  • ca. 1 teaspoon salt
  • freshly ground (citrus) pepper
  • freshly chopped parsley
How to:
  1. Put the kettle on with plenty of water (1 liter or more).
  2. Peel and dice the potatoes.
  3. Chop the onion and garlic finely.
  4. In a big soup pan, add 3-4 tbl spoons of olive oil, and fry the potatoes and onion for 5-10 minutes on a medium high heat until slightly soft. During the last couple of minutes add the garlic. While the potatoes are frying, shave off the rough, dirty skin of the celeriac with a big sharp knife, and cut the celeriac into 1-2 cm chunks.
  5. Add the celeriac chunks, salt and cover with boiling water. Simmer under lid for ca. 30 minutes until the celeriac is soft. You should now have a wonderful smell of sweet and slightly spicy celeriac in your kitchen.
  6. Take the pan off the fire, add another tablespoon of olive oil and liquidize the soup (I use my handblender) until it is silky smooth and still quite thick.
  7. Bring the soup back onto a low fire and slowly heat it through.
  8. At serving, add freshly ground (citrus) pepper and parsley. Don't be tempted to add any cream or creme fraiche, since it will take away the flavour of the celeriac. Enjoy!

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