I have started getting organic fruit and veggie boxes, which are great, but sometimes you receive things you normally wouldn’t buy – case in point – celeriac.
The name turned me off as I don’t like celery, so I would not have normally bought this. To be honest, I didn’t even know what it was, so after investigating, people said to make soup. So that is what I did, and boy was I impressed.
It was creamy and I added bacon bits, which gave it a nice salty taste.
- 5m
- 18m
- 23m
- 1
Ingredients
- 1 garlic clove
- 1 brown onion
- 1 full celeriac
- 500 g chicken bone broth
- 1 tbsp. vegetable stock paste
- 3 rashers nitrate-free bacon
- 100 g sour cream
- 1 pinch salt and pepper
Instructions
Thermal Cooking Method
- Peel garlic, peel onion and quarter. Put them in mixing jug and blitz for 5 seconds/speed 5. Cook 3 minutes/100ºC/speed 2.
- Peel and cube celeriac. Add celeriac, chicken broth, and veggie stock paste and cook 15minutes/100ºC/speed 2. Puree for 20 seconds/speed 5.
- Note - if adding bacon, dice and cook now in a large frying pan, whilst the soup is cooking. Set aside on a piece of paper towel once cooked.
- Add sour cream and mix 20 seconds/speed 3. Add more water at this stage if the soup is too thick.
- Serve with salt and pepper and top with cooked bacon.
Traditional Cooking Method
- Finely slice garlic and onion and add to a large pot. Fry for approx 3 minutes, to soften the onion. If sticking, add a tablespoon of water.
- Add diced celeriac, chicken broth and veggie stock paste and bring to the boil. Cook for approx. 15 minutes once boiling, or until the celeriac is soft enough to puree.
- Note - if adding bacon, slice and cook now in a large frying pan, whilst the soup is cooking. Set aside on a piece of paper towel once cooked.
- Using a stick blender or food processor, puree until nice and creamy. Add sour cream and extra water (if needed), puree again until thoroughly mixed through.
- Serve with salt and pepper and top with cooked bacon.
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