If you have landed on this recipe through our recipe blog then you will know that December 2020 in our recipe series is all about Celeriac.
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- 2 red or white onions, peeled and chopped
- 3 sticks celery, cleaned and chopped
- 4 carrots, peeled and chopped
- 1 celeriac, peeled and chopped
- 1 large potato, peeled and chopped
- Sprig of thyme
- 2 bay leaves
- 1 tbsp olive oil or butter
- 1 clove garlic, finely chopped
- 1 litre vegetable stock
- 1 tsp celery salt
- 1 tsp onion salt
Heat the butter or olive in a large saucepan.
Sweat the onion, carrots and celery with the clove of garlic, a few sprigs of thyme and 2 bay leaves. Cook until soft and glistening, but not charred.
Add the onion and celery salt and cook for a further two minutes.
Add the celeriac and the 2 potatoes and cook for 10 mins more, stirring frequently so the vegetables don’t stick to the pan. Pour over the litre of stock to just about cover, bring to the boil, then simmer gently for 20 mins.
Blitz with a blender until smooth.
Season to taste with sea salt and black pepper if required.
Serve in soup bowls.
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