Tag: Celeriac Soup

Celeriac & Apple Soup

  • I tried out this new recipe yesterday and it was delicious.
  • The balance of flavours can be adjusted depending on how large your celeriac is and how many apples you have.
  • Bramley cooking apples or other sour apples are needed as the soup is not intended to be sweet – more the sourness that is so popular in many Polish dishes.
  • This soup is one that is served warm.

Ingredients

  • 1 celeriac
  • 3 – 4 large Bramley apples.
  • 2-3 tablespoons of butter
  • 1½ litres of vegetable stock ( I use Marigold powder)
  • 125ml of dry sherry or wine
  • Salt & Pepper to taste.

Method

  • Peel the celeriac and chop it into small pieces.
  • Peel and core the apples and chop them into small pieces.
  • Melt the butter in a saucepan and add the celeriac and apples.
  • Heat then gently to soften but do not brown.
  • Add the stock and bring to the boil.
  • Put the lid on the saucepan and then simmer until the celeriac is soft.
  • Use a stick blender to purée the soup.
  • Season to taste.
  • Stir in the sherry and serve.

Meakin – Spanish garden soup dish

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.