No.8 Celeriac & Ginger Soup

I do have a what can only be described as a passion for soups. There is just something special about a nice warming bowl that fills you up. This soup was served at last years christmas dinner but has since went though a “refinement”.

Celeriac is a very underated vegetable that looks like nothing you’ve seen before. It tastes of celery (as per the name) and has a almost parsnip like quality. It can be roasted, mashed or stewed.  It goes really well with ginger creating a satifying soup.

Time: 1 hour               Serves: Four

800g of celeriac

1 Onion

2 Large Maris Piper Potatoes

2 tablespoons of butter or vegetable oil

1 thumb sized piece of ginger

1 Litre of chicken/vegetable stock

1 dash of double cream

Salt and Pepper to taste

1. Roughly chop the celeriac, ginger, potatoes and onion and sweat in a soup pot with butter or oil for 10 minutes.
2. Keep a few millimetre thin slices of celeriac and ginger. Coat in oil and roast in the oven for 15 minutes until crisp.
3. Add stock and simmer for 30 minutes.
4. Blitz together with hand blender until smooth.
5. Add cream, salt and pepper to taste.
6. Serve with celeriac and ginger crisps on top.