Wondering what to make with celeriac?
Beautifully creamy with an elegant, near pure-white colour, it also happens to be low-carb.
Its perfect as a something-different first course for a dinner party or a cosy midweek dinner.
Whole celeriac
Celeriac is, as youd guess, part of the celery family.
The leaves and stems in fact look just like skinny celery stalks.
However you only eat the chunky root bulb of celeriac, and its often sold with just this part.
Whole celeriac
As youd also guess, it tastes a bit like celery too but with nutty and earthy undertones.
It has a texture like potato when cooked, with a slightly more fibrous quality.
Think of it as a low-carb version of potato it has around 1/3 of the carbohydrates.
Peeled, chopped celeriac
Almost anything you could do with potato, you could do with celeriac.
Today, were soup-ing it!
It makes the most wonderfully creamy, silky soup with a texture similar toPumpkin Soup.
What you need for Celeriac Soup
First up, the vegetables!
Celeriac You need about 1kg / 2lb whole bulb (unpeeled) to yield 800g/1.6lb after peeling.
This keeps the flavour more pure, instead of tasting similar to every other pureed soup.
The trick to boosting flavour is all the vegetables.
This soup has a surprising amount, as you might see above.
I really encourage you not skip it.
Remember, the soup is all vegetables other than this cream!!
Yes you’re free to opt for low-fat, or evaporated milk as lower calorie options.
These are used to flavour the broth by bundling them up onto a herb and spice sachet.
More on why we do this below!
Dont have cheesecloth?Its totally not the end of the world!
How to cut celeriac
Heres a quick visual showing how to cut celeriac.
Basically, just treat it like a potato and use a peeler!
You could also cut the skin off with a knife, but you do lose more flesh.
So dont rush the sauteing steps!
Remember, were going for a snowy white soup here!
Cover the hole with a folded tea towel, then blitz.
Transfer to a separate pot/bowl.
Repeat to finish all the soup.Now do you see why I opt for a stick blender?
Done!After blitzing, check to see if the salt is to your taste.
The 1 1/2 teaspoons called for in this recipe isjustperfectly-seasoned to my taste.
If you like saltier / restaurant-level seasoning, youll need more.
A little drizzle of olive oil makes a pretty finishing touch too.
Ever-popularCrusty Artisan Breadis just the ticket.
Else I wouldnt say no to a hunk of freshly madeFocacciafrom last week either.
(Bothof these happen to be virtually-foolproof-and-no-knead miracle recipes!)
What I actually want to point out here is the different hats this soup can wear.
It would make a nice, sophisticatedstarter for a seated dinner party.
Oh wait, is that just me??
I cant be the only one around here who drinks soup on the go out of mugs.
Dont leave me hanging out to dry on this tell me if youre with me!
Playing their favourite game tug of war.
Jarrah was a puppy rescue, so we dont know what breed she is.
Prevent screen from sleeping
