Cream of celeriac soup Recipe
Ingredients
4 garlic cloves, unpeeled
2 medium (750g) celeriac, peeled, chopped
1 large sebago potato, peeled, chopped
1 medium brown onion, chopped
2 cups chicken stock
2/3 cup pure cream
3/4 cup milk
2 tablespoons finely chopped fresh chives
Extra-virgin olive oil, to serve
Celeriac crisps
1 medium (350g) celeriac, peeled
Vegetable oil, for deep-frying
Cream of celeriac soup Recipe
Method
Step 1
Preheat oven to 220°C/200°C fan-forced. Place garlic on a baking tray. Bake for 15 minutes or until soft.
Step 2
Combine celeriac, potato, onion, stock and 2 cups cold water in a large saucepan over medium heat. Squeeze garlic flesh into mixture. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 to 45 minutes or until vegetables are tender.
Step 3
Meanwhile, make crisps: Using a vegetable peeler or mandolin, cut celeriac into very thin slices. Heat oil in a large saucepan or wok. Deep-fry celeriac, in batches, for 1 to 2 minutes or until golden and crisp. Drain on paper towel.
Step 4
Blend soup, in batches, until smooth. Return to cleaned pan over low heat. Add cream and milk. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Sprinkle with chives. Drizzle with oil. Serve with crisps.
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