Celeriac & Carrot Soup

A variation on a simple celeriac soup with two options on how to serve.

Ingredients

• 1 Celeriac
• 3 Large carrots
• 1 Onion – chopped
• 1.5 litres of chicken stock (can be from cube or concentrate)
• 2-3 Allspice grains
• Butter to fry the onion
• 5 tablespoons of tomato ketchup
• Salt and pepper to taste
• *
• To serve
• *
• Soured cream or
• *
• Fried potatoes & charred onions

Method

• Peel the celeriac and chop into large chunks.
• Peel the carrots and cut into large chunks
• Lightly fry the onion in butter till golden.
• Put the celeriac, carrots, 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 and carrots are soft.
• Leave to cool slightly.
• Purée the soup – a stick blender is good for this.
• Add the tomato ketchup.
• Season to taste.
• Bring the soup back to the boil for a couple of minutes.

To serve – 1

• Add 1 or 2 tablespoons of soured cream and stir.

To serve – 2

• Serve with fried potatoes and charred onions.

Served in Royal Doulton – Tapestry – 1966 – 1998