Page title and description

Soups & stews
Celeriac and celery soup
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
PT10M
Cooking time:
40 min
PT40M
-
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.