CELERIAC SOUP RECIPES

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CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAGAZINE ...



Celeriac & apple soup | Vegetable recipes | Jamie magazine ... image

Earthy, sweet & delicious, this hearty soup is perfect for winter

Total Time 55 minutes

Yield 8

Number Of Ingredients 10

4 tbsp olive oil
2 onions
1 celery stalk
1 celeriac
4 Cox's Orange Pippin apples
a few sprigs of thyme
2 litres vegetable or chicken stock
200 ml crème fraîche
a few sage leaves
toasted hazelnuts or grated fresh horseradish to serve

Steps:

    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Nutrition Facts : Calories 237 calories, FatContent 16.5 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre

CELERIAC SOUP RECIPES | BBC GOOD FOOD



Celeriac soup recipes | BBC Good Food image

Whip up a rich, creamy bowl of celeriac soup for a satisfying lunch or dinner party starter. This versatile vegetable pairs well with strong flavours like seafood and pancetta.

Provided by Good Food team

Number Of Ingredients 1

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  • For the optional garnish, fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienned celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.
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CELERIAC & APPLE SOUP | VEGETABLE RECIPES | JAMIE MAG…
Earthy, sweet & delicious, this hearty soup is perfect for winter
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 237 calories per serving
    1. Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
    2. Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
    3. Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
    4. Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
    5. Heat the remaining oil in a pan and fry the sage leaves until crispy.
    6. Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.
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    1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
    2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
    3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
    4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.
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