Celeriac and celery soup

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Soups & stews

Celeriac and celery soup

Name: Celeriac and celery soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6

Starter Serves 6 50 min

Cheap and easy to prepare, this meal in a bowl is best made in winter when celeriac and celery are at their finest. With three celery flavours - celeriac, celery and celery seeds - and the Worcestershire sauce it packs enough of a punch to keep the cold at bay. Use veg instead of chicken stock if you'd prefer a vegetarian version.

Ingredients

50g butter
1 onion, chopped
1 leek, thinly sliced (up to the dark green bit)
400-500g celeriac, peeled and finely chopped
400-500g celery, sliced (reserve the leaves)
½ tsp celery seeds
1 litre chicken stock
1 tbsp double cream
1 tbsp Worcestershire sauce
fresh parsley, chopped, to serve (optional)
salt and pepper

Method

Prep time: 10 min

Cooking time: 40 min

Step 1
Heat the butter in a large saucepan, add the onion and leek and cook for 10 minutes over a medium heat.
Step 2
Add the celeriac, celery, celery seeds and some salt and cook, covered, for 10 minutes, without letting them brown.
Step 3
Add the chicken stock, bring to the boil and simmer for about 15 minutes, until the vegetables are tender.
Step 4
Purée the soup in a blender and then pass through a mouli-légumes, for the best result, or a fine sieve.
Step 5
Reheat gently, then add the double cream and Worcestershire sauce. Season.
Step 6
Garnish with chopped celery leaves and parsley, if desired.