Keep the mood positive at home with this seasonal celeriac soup with pumpernickel croutons. Feeling the need for extra decadence? Don’t worry, we’ve got your back – there’s an optional step to top your soup with truffle oil and parmesan. With less daylight with each passing day, nothing quite raises peoples spirits like a filling home-cooked soup.
Why is this recipe so awesome?
Chef Matt Byne makes the most of seasonal root veg with this celeriac soup recipe (celeriac season is from Sept-April). We love the autumnal touch of pumpernickel croutons, but feel free to use whatever bread needs using up in your kitchen. Batch cooking is a great way to treat your future self, for those times you just don’t feel like cooking. This recipe will produce 1.5 litres of soup – giving you plenty for lunch with extra that can be frozen for another day.
Ingredients
500g Celeriac (peeled and diced)
200g Potato (peeled and diced)
1 Slice of pumpernickel bread
1250ml Vegetable stock
Parmesan (optional)
Truffle oil (optional)
100g Double cream
10g Chopped garlic
40g Onion (diced)
2 Sprigs of thyme
50g Butter
1 bay Leaf
4g Salt
The Method
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Heat the butter in a large saucepan, add the onion, garlic, bay leaf and thyme. ‘Sweat’ them on a low heat for 2-3 mins, but don’t allow the vegetables to brown!
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Add the celeriac, potato and the salt, continue to sweat the vegetables for 3-4 mins, continuing to make sure that they don’t start to brown.
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Add the vegetable stock into the pan and bring to a simmer, keep cooking until the vegetables become tender.
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Remove the bay leaf, add the cream and then use a stick blender to blend the soup until it has a smooth consistency. Adjust the seasoning.
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Cut the pumpernickel bread into small croutons, then fry them in a little olive oil until they become crispy. After frying, let them drain on an absorbent kitchen roll.
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Pour the soup into the serving bowls and pile on the croutons. For extra taste, drizzle on a little truffle oil and top with shaved parmesan.
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