Celeriac has a lovely nutty flavour and is one of autumn’s treats. It works perfectly in a hearty, warming soup.
Serves 4
For the soup:
- 1 medium celeriac (approx.. 900g before peeling)
- 2 tbsp rapeseed oil
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 2 tsp caraway seeds
- 600ml vegetable stock
- 100ml dairy or dairy free milk
- Salt and pepper
- Caraway seeds to decorate
For the croutons:
- 100g stale bread cut into very small cubes
- 2 garlic cloves, chopped
- Zest of a lemon
- A large handful of parsley leaves
- 1 tbsp capers
- 4 tbsp olive oil
- Salt and pepper
- Chilli flakes
For the croutons:
1. Preheat the oven to 180C / Gas 4.
2. Heat a roasting dish in the oven. Add the oil and then the bread and mix well.
3. Cook in the oven for approximately 8-10 minutes and then add the chopped garlic and stir in. Return to the oven and roast for another couple of minutes, stirring occasionally so that the bread is crispy and golden.
4. Take the croutons out of the oven and decant into a bowl.
5. Finely chop the herbs and capers together with the lemon zest and mix in with the croutons.
6. Season to taste and add chilli flakes if you like.
7. Use the croutons to garnish the celeriac soup. Any leftovers can be stored in an airtight box in the fridge.
For the soup:
1. Preheat the oven to 200C / Gas 6.
2. Peel the celeriac using a sharp peeler and remove any areas where the roots are still visible. Chop into 1cm cubes and place in a roasting tin with 1 tbsp of rapeseed oil.
3. Roast the celeriac for 25 minutes or until it is softened and golden around the edges. Add the caraway seeds and return to the oven for another 5 minutes.
4. While the celeriac is roasting, heat 1 tbsp of rapeseed oil in a large saucepan and gently cook the onion until it is really soft and starting to caramelise. Add the garlic and fry for another 5 minutes.
5. Add the roasted celeriac and caraway to the onion mixture and stir well.
6. Pour in the stock and milk and simmer for 5 minutes.
7. Blend until smooth.
8. Season to taste and top with caraway seeds and herb and caper croutons.
www.demuths.co.uk, photography by Rob Wicks at Eat Pictures