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Tuesday, 27 October 2015

Cream of Celeriac Soup

Cream of celeriac soup

Celeriac is a great winter vegetable, it is also a low carbers favourite. I saw this very nice recipe by James Martin, and thought it one to share. It does make a creamy soup, and for an added touch can be served with crispy pancetta and croûtons ... although it does have a nice taste without this ... so it's up to you dear reader whether or not to add the garnish!

Ingredients:
Serves Four

For the soup.
75g/3oz butter
1 onion, finely chopped
50g/2oz streaky bacon, cut into small pieces
2 garlic cloves, finely chopped
1 leek, white only, finely chopped
1 stick celery, finely chopped
2 thyme sprigs, leaves picked
700g/1lb 8oz celeriac, peeled and cut into small cubes
1 litre/1¾ pint chicken stock
200ml/7floz double cream
salt and white pepper

For the garnish (optional).
4 rashers pancetta
25g/1oz butter
1 tbsp olive oil
50g/2oz celeriac, peeled and finely julienne'd
1 slice white bread, cut into 1cm/¼ dice
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp double cream

Preparation method:
1.For the soup, heat a large frying pan or saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
2.Blend the soup to a fine purée using a stick blender or a blender. Return to the heat in a pan. Add the cream and whisk in the remaining 50g/2oz of butter.
3.Season with with salt and white pepper. Serve the hot soup in bowls, or keep it warm in the pan if making the garnish.

For the optional garnish.
Fry the pancetta until crisp then set aside. Return the frying pan to the heat, add half the butter and the olive oil and heat until foaming. Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper. Add the rest of the butter and the bread to the pan and cook until golden-brown and crisp, tossing to cook on each side. Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper. To serve, pile the julienne'd celeriac into the centre of each of four soup plates. Ladle the soup around. Crumble the crispy bacon over the top and then scatter over the croutons. Finish with swirls of extra virgin olive oil and cream.

Recipe idea from here

This celeriac and bramley apple soup is nice too, see it here


All the best Jan

18 comments:

Jo said...

It's definitely soup weather here today, foggy and cold. I like the idea of the garnish with it, looks really tasty.

eileeninmd said...

Sounds and looks delicious! Thanks for sharing the recipe! Enjoy your day!

Plowing Through Life (Martha) said...

So delicious! It's the time of year that I enjoy making these types of soups. Thanks for sharing this wonderful recipe.

DeniseinVA said...

I don't remember ever eating celeriac. Must give this a try. Thanks Jan :)

Red Rose Alley said...

Cream of celery soup has always been a favorite of mine, Jan. My husband loves soups during the cold winter months. This looks like a delicious one to make.

Enjoy the Halloween week with your grandkids. :)

~Sheri

Dewena said...

I printed this out, Jan. It sounds delicious.

I also got the giggles reading Eddie's post above!

Dewena

Lowcarb team member said...

Thanks for your comment Jo.
A lovely creamy soup and yes, the garnish just tops it off ... so to speak!

Hope your weather improves.

All the best Jan

Roses and Lilacs said...

I've been eating more soups since the weather is cooler. I have to admit, I don't know what Celeriac is. It must be called by a different name here in the US.

Lowcarb team member said...

Eileen, thanks for your comment.
A warming soup, just perfect for Autumn / The Fall.

All the best Jan

Lowcarb team member said...

Thanks for your comment Martha.
Yes, this time of year is often perfect for a nice bowl of soup!

All the best Jan

Lowcarb team member said...

Denise, thanks for your comment.
Celeriac is a lovely vegetable, some may say it's "the unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade."
Read more here
http://thelowcarbdiabetic.blogspot.co.uk/2015/08/celeriac-great-low-carb-vegetable-plus.html

This site is also interesting
http://whatscookingamerica.net/Vegetables/CeleryRoot.htm

All the best Jan

Lowcarb team member said...

Thanks for your comment Sheri
Soups are just lovely to enjoy in the Fall / Autumn, and there are some lovely recipes around.
This one has a lovely creamy taste too!

I am looking forward to some time with the grand-children, we will be seeing them very soon.

All the best Jan

Lowcarb team member said...

Dewena, thanks for your comment.
Glad you enjoyed reading Eddie's recent post ...
Hope you get to try out this tasty soup soon ...

All the best Jan

Lowcarb team member said...

Thanks for your comment 'R&L'
This is a great time of year for soups, and there are many different recipe ideas around to suit everyone.

With regard to celeriac in the US you may find this link helpful http://whatscookingamerica.net/Vegetables/CeleryRoot.htm

I've copied part of it but do please use the link for more information:

"Celery root and celery are members of the same family of vegetables, but Celeriac or Celery Root is not the root of the vegetable you buy called celery. This vegetable is cultivated for its root or base instead of for its stalk or leaves.

It is actually a very ugly and gnarled looking light brown bulb-type root which is very bumpy and resembling a large turnip. Celery root has a distinctive taste that can be described as a cross between strong celery and parsley with a nutty twist. It has the texture of potatoes.

Celeriac or celery root is grown like celery during the cool season. Though it can be found all winter, it is best in the fall, just after being dug up.

Celery roots can range in size from that of an apple to the size of a small cantaloupe. It is available in winter. Select firm, hard roots that are about baseball size and feel heavy. Often the bigger ones have voids or fibrous cores. If the stems and leaves are attached, they should be fresh and green. Trim side roots and leaves and store in refrigeration at 32oF. with high humidity (well for a long time in a cool, dark place. This vegetable does not stand up to freezing."

All the best Jan

Gloria Baker said...

Jan love this soup, loook delicious!!!

Lowcarb team member said...

Gloria, thanks for your comment.
This is a delicious soup - just right for this time of year in the UK

All the best Jan

The Spooky Whisk said...

Love me some soup. So much fun to make and Wonderful when I get a nice hot cup for breakfast. Heaven.

Lowcarb team member said...

Ivy, thanks for your comment.
Yes, there are so many great soup recipes around, and can be enjoyed at any time of day.

All the best Jan