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Cream of Celeriac and Roasted Garlic Soup
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Cream of Celeriac and Roasted Garlic Soup
- Preparation time: 40 minutes
- Cooking time: 40 minutes
-
Total time:
40 minutes
Serves: 6 - 8
Ingredients
- 3 heads garlic
- 3 tbsp olive oil
- 1 onion, roughly diced
- 2 celeriac
- 1.5 litres chicken stock
- 284ml carton double cream
- Sea salt
- Freshly ground black pepper
Method
- Preheat the oven to 170°C/gas 3. Roughly break up the heads of garlic and place in a roasting tray. Place in the preheated oven and roast for 20 minutes or until soft and golden.
- Meanwhile, heat the olive oil in a large saucepan and gently sauté the onion for 5-8 minutes, or until soft. Meanwhile, cut away the skin and roots of the celeriac. Dice the celeriac. Mix into the onion, cover and fry gently, stirring occasionally, for about 20 minutes, or until it begins to soften.
- As soon as the garlic is cool enough to handle, squeeze each clove out of its papery casing and add to the celeriac (reserve a few for a garnish if you like). Mix in the stock (you may not need it all, so err on the side of caution - you can always add more later). Simmer gently for 40 minutes or until the celeriac is falling apart. Liquidise, add the cream and season to taste. Remember that saltiness, especially in stock, often increases with freezing, so it's wise to under-salt and add more later, if necessary. Defrost and reheat when needed.
Comments
This recipe was first published in November 2002.
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