This celery and celeriac soup is so easy to make and great for a light lunch with some fresh bread or as a starter for a dinner party where you can add a dash of cream or a knob of butter to finish the soup.
I once had this soup at a hotel in north Wales and loved it so much I had to make my own recipe. I do prefer to make soups with a good chicken stock, but for a vegetarian alternative, you can use a good vegetable stock.
Celery and Celeriac Soup
Yield 4 people
- 1/2 head of celery washed
- 1 large celeriac
- 25g butter
- 1 litre chicken stock
- Salt and pepper
- Roughly chop the washed celery including any leaves
- To prepare the celeriac, take a large sharp knife and cut off the base and the top so it is stable on the chopping board. Use the knife to cut the thick skin off in strips working round the celeriac. Trim off any excess skin, wash and chop into rough pieces about the same size as the celery.
- Add the celery and celeriac to a saucepan with the butter and cook over a medium heat until they soften slightly (about 5 minutes or so).
- Pour over the chicken stock to cover the vegetables and bring to the boil.
- Reduce the heat and simmer for about 15-20 minutes until the celeriac and celery are soft, but not overcooked.
- Remove from the heat and allow to cool slightly.
- Using an electric hand blender, blitz the soup until it is a smooth consistency. Be careful not to scald yourself.
- Season with salt and pepper and taste, add more stock or a little water if the soup is too thick.
- Serve with crusty rolls or french bread.