Soups & stews
Celeriac and celery soup
Cheap and easy to prepare, this meal in a bowl is best made in winter when celeriac and celery are at their finest. With three celery flavours - celeriac, celery and celery seeds - and the Worcestershire sauce it packs enough of a punch to keep the cold at bay.
Ingredients
- 50g butter
- 1 onion, chopped
- 1 leek, thinly sliced (up to the dark green bit)
- 400-500g celeriac, peeled and finely chopped
- 400-500g celery, sliced (reserve the leaves)
- ½ tsp celery seeds
- 1 litre chicken stock
- 1 tbsp double cream
- 1 tbsp Worcestershire sauce
- fresh parsley, chopped, to serve (optional)
- salt and pepper
Method
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Step 1
Heat the butter in a large saucepan, add the onion and leek and cook for 10 minutes over a medium heat.
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Step 2
Add the celeriac, celery, celery seeds and some salt and cook, covered, for 10 minutes, without letting them brown.
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Step 3
Add the chicken stock, bring to the boil and simmer for about 15 minutes, until the vegetables are tender.
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Step 4
Purée the soup in a blender and then pass through a mouli-légumes, for the best result, or a fine sieve.
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Step 5
Reheat gently, then add the double cream and Worcestershire sauce. Season.
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Step 6
Garnish with chopped celery leaves and parsley, if desired.
