Odd-looking but utterly delicious, celeriac can be used just like potatoes once peeled. The nutty, slightly celery-like flavour of the vegetable is perfect when blended into a smooth, warming soup.
1 tbsp olive oil
2 cloves garlic
1 bay leaf
35ml double cream
500ml Waitrose Cooks’ Ingredients Chicken Stock
Salt and pepper, to taste
Fried sage leaves and toasted hazelnuts, to garnish
- Chop up the onions and garlic and fry in a saucepan with the bay leaf until soft. Peel and dice the celeriac into small chunks.
- Add the celeriac and fry for 3 minutes, stirring continuously.
- Pour in the stock and simmer for 10 minutes or until the celeriac is soft.
- Add the double cream and heat through for 3 minutes, but don’t allow it to boil.
- Remove the pan from the heat, remove the bay leaf, and purée the soup until smooth.
- Add salt and pepper to taste, and garnish with the fried sage leaves and toasted hazelnuts.