Pic of Celeriac and celery soup

Celeriac and celery soup

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Soups & stews

Celeriac and celery soup

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.

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