Celeriac Soup

Having seen lots of celeriac in the shops this week, I decided to make some of this lovely soup.

Ingredients

• 1 Celeriac
• 1 Onion – chopped
• 1 litre of chicken stock (can be from cube or concentrate)
• 2-3 allspice grains
• Butter to fry the onion
• Soured cream
• Salt and pepper to taste
• Chopped flat-leaved parsley to serve

Method

• Peel the celeriac and chop into large chunks.
• Lightly fry the onion in butter till golden.
• Put the celeriac, fried onion and allspice into a pan of chicken stock.
• Bring to the boil and then simmer with a lid on the pan until the celeriac is soft.
• Leave to cool slightly.
• Purée the soup – a stick blender is good for this.
• Bring the soup back to the boil.
• Add 1 or 2 tablespoons of soured cream and stir.
• Season to taste.
• Serve with a dollop of soured cream and chopped flat-leaved parsley.

Served here in Royal Stafford – Blossom Time from the 1950s.