Celeriac & Potato Soup
We are great soup aficionados in our house. Butternut Squash, Pumpkin, and Parsnip & Apple Soup are all family favourites, and for a special treat my German Cheese & Mince Soup hits just the right spot. But I wanted to try something new for a change, and had heard great things about celeriac soup. I wasn’t sure if the kids would go for it, but they loved it’s slightly sweet taste and both asked for seconds! And it’s really simple to make.
- one large celeriac
- one large potato
- a handful of shallots
- 1 Tbsp butter
- 2 Tbsp vegetable oil
- 1.2 litres vegetable stock (or water + the appropriate amount of vegetable bouillon powder)
- 4 Tbsp single cream
- salt & pepper
- Peel and chop the shallots, and fry them in a large saucepan with the butter and vegetable oil over a low heat until they start to soften.
- While the shallots are cooking, peel and cube both the celeriac and the potato, then add them to the saucepan and cook for another minute or two.
- Add the vegetable stock, and leave to simmer for about 15 to 20 minutes or until the celeriac and potato are tender.
- Remove from the heat and leave to cool for 5 – 10 minutes, then blend everything to a smooth consistency with a hand blender (being careful not to splash yourself with hot soup!).
- Stir in the cream, and season to taste with salt and pepper.
- Serve and enjoy!
The kids love this soup with some mixed seeds sprinkled on top!