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