Recipe: Creamy Celeriac Soup
If you love creamy soups but don’t care for all the fat that's packed in, try this luxurious puréed celeriac dish. You’ll never know it’s missing the cream!
- Splash of olive oil
- 1 large head celeriac, peeled and chopped into 2 inch cubes
- 1 white onion, large rough chop
- 2 cloves garlic, roughly chopped
- 3 cups whole milk
- 3 cups chicken or vegetable stock
- Salt (to taste)
- 2 sprigs thyme
- 2 sprigs dill
- 1 bay leaf
- 3 peppercorns
- Square of cheesecloth
- Butcher's twine
- Creme fraiche or sour cream
- Celery leaves
- Drizzle of olive oil
Heat oil in large high sided frying pan or dutch oven. Add celeriac, and onion to pan. Sauté until onions are softened and celeriac browned. Add garlic and cook until lightly browned. Place herbs, bay leaf and peppercorns in cheesecloth, tie into a bundle with butcher’s twine.
Add milk, stock, salt and bouquet garni and simmer until celeriac is tender. Remove bouquet garni and puree with an immersion blender until no lumps remain. Pass through a strainer for an extra smooth soup.
Garnish with creme fraiche, celery leaves and a drizzle of olive oil.