Name: Cream of celeriac soup
Cook time: 75 min
Total time: 75 min
Yield: 8
Ingredients: 2 kilogram celeriac, coarsely chopped; 1 brown onion, coarsely chopped; 1 celery stick, trimmed, coarsely chopped; 3 clove garlic, quartered; 6 cup (1.5l) water; 4 cup (1l) chicken or vegetable stock; 1/2 cup (125ml) pouring cream; 2 tablespoon lemon juice; 1/3 cup loosely packed fresh chervil leaves; 1 tablespoon extra virgin olive oil

Cream of celeriac soup

Silky smooth and deeply nourishing, this cream of celeriac soup is lifted by lemon and chervil and finished with a drizzle of olive oil.

Serves 8

Cook

1H 15M

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Ingredients

2 kilogram celeriac, coarsely chopped

1 brown onion, coarsely chopped

1 celery stick, trimmed, coarsely chopped

3 clove garlic, quartered

6 cup (1.5l) water

4 cup (1l) chicken or vegetable stock

1/2 cup (125ml) pouring cream

2 tablespoon lemon juice

1/3 cup loosely packed fresh chervil leaves

1 tablespoon extra virgin olive oil

Method

1.Place celeriac, onion, celery, garlic, water and stock in a large saucepan. Bring to the boil. Reduce heat and simmer with lid on for 1 hour or until tender. Remove pan from heat and stand uncovered, 10 minutes.

2.Blend or process soup, in batches, until smooth. Return soup to pan and stir in cream, over medium-high heat, until hot. Season. Stir in juice.

3.Serve soup sprinkled with chervil and drizzle with oil.

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Ingredients

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