A recipe (of sorts) – celeriac soup with salsa verde

For two weekends running I have made celeriac soup for Sunday lunch – it’s gone down a storm each time. It really just takes the time that the celeriac needs to cook through (15 mins).

To feed 4.

Half a large head of celeriac (peeled and chopped)

1 carrot (chopped/sliced)

1 stalk of celery (chopped/sliced)

1 shallot (chopped/sliced)

Vegetable stock

Creme fraiche (one tablespoon)

Lime/lemon juice

Green soft herbs (at lease 2 of: tarragon, basil, parsley, chervil, coriander)

Wholegrain mustard (2 teaspoons)

Olive oil

Capers (1 desertspoon)

Anchovies (6 fillets)


Heat a tablespoon of olive oil and sweat off the chopped celery, carrot and shallot for a couple of minutes. Add a pinch of salt and pepper. Add the chopped celeriac and then the stock so that the stock covers the vegetables by roughly 1 cm. Bring to a simmer, cover and leave until the celeriac is cooked through. Blend this mixture. Add a splash of lemon/lime juice and stir through the creme fraiche, leave on a low heat while making the salsa verde.

Finely chop the herbs (you need about 2 tablespoons of finely chopped herbs). Place the capers and anchovies in the centre of the herbs and chop these as well. Transfer this mix to a small bowl stir in the mustard and enough olive oil to make a glossy sauce that falls from a spoon.

Spoon the soup into bowls and place a teaspoon of salsa verde in the middle of it. Drizzle some decent olive oil over the top of the soup. Serve with sourdough.

If I had been more prepared (and less ravenous) each time I made this I would have taken a photo of the (very pretty) result. Alas. . . . Next time.


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