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)
Creme fraiche (one tablespoon)
Green soft herbs (at lease 2 of: tarragon, basil, parsley, chervil, coriander)
Wholegrain mustard (2 teaspoons)
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.