Save to your scrapbook
Celeriac and roasted garlic soup with chives and pine nuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For a comforting winter soup, celeriac is an ideal ingredient. Toasted pine nuts add texture with each bite, though you could throw over some cheesy croutons too.
1 garlic bulb
1½ tbsp essential Waitrose olive oil
1 large onion, chopped
4 essential Waitrose celery stalks, finely diced
½ tsp celery salt
1 celeriac (about 700g), chopped
1 litre fresh vegetable stock
25g pack chives, chopped
50g pine nuts, toasted
1. Preheat the oven to 190˚C, gas mark 5. Cut off and discard the top 1 / 3 of the garlic bulb. Drizzle with ½ tbsp olive oil, season, wrap in foil and roast for 40 minutes.
2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan. Add the onion, celery, celery salt and a grinding of black pepper, then sauté for 8 minutes. Add the celeriac, stock and 250ml water; simmer for 25 minutes or until very soft.
3. When the garlic is cooked, squeeze the cloves from their skin into the celeriac pan. Purée everything in a food processor or blender until smooth; season. Pour into 4 bowls, scatter with the chives and pine nuts and drizzle over a little extra olive oil, if liked.
This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.