Celeriac soup with sage butter recipe
1st Jan 2015 Recipes
Celeriac soup has such a rich flavour and silky texture, it tastes a million miles away from any of your usual post-Christmas diet dishes.
Celeriac soup with sage butter
Serves 6
It’s a healthy meal without a hint of deprivation and if you’re feeling particularly pious, then it’s delicious on its own. Personally, I think that a bowl of soup is best with a hunk of bread and any nubbins leftover from the Christmas cheeseboard. Celeriac pairs particularly well with stilton. Add a bit of chutney, and I struggle to think of a more perfect lunch.
Ingredients
20g butter
2 onions, roughly diced
750g celeriac, peeled and roughly diced
1.5 litre vegetable stock
2 cooking apple, peeled, cored and sliced
1-2 tbsp crème fraiche
Salt and pepper, to season
40g butter
2-3 sprigs of sage leaves, picked
2 onions, roughly diced
750g celeriac, peeled and roughly diced
1.5 litre vegetable stock
2 cooking apple, peeled, cored and sliced
1-2 tbsp crème fraiche
Salt and pepper, to season
40g butter
2-3 sprigs of sage leaves, picked
Method
- Melt the butter in a pan or casserole dish.
- Sweat the onions, and add the chunks of celeriac. Cook until the onions are soft, and the celeriac is starting to take on a golden-caramel colour.
- Pour the vegetable stock into the pan, and cook at a rapid simmer for 10 minutes, until the celeriac is soft enough that a knife pokes through one of the chunks without any resistance. Add the sliced apples and cook for two more minutes.
- Blend. Stir in the crème fraiche, and season to taste with salt and pepper.
- Melt the butter in a pan until foaming, and then add the sage leaves. Let the butter bubble away on a low-medium heat, swirling it in the pan, until it turns a golden brown – but absolutely no darker – and the sage leaves start to become crisp.
- Divide the soup between six hot bowls. Garnish with the sage leaves, and drizzle a teaspoon of golden-brown sage butter round each garnish. Serve straight away – ideally accompanied with a hunk of bread and crumbly stilton.
Tips
- I find stock powders easier to use than stock cubes. Instead breaking-off the corner of cubes to make small volumes, you can easily alter the amount of powder which you stir into boiling water. Marigold Swiss Vegetable Bouillon Powder is low in salt, and a good-tasting option.
- Experiment with the garnish. Instead of sage butter, the more carnivorous might try bacon lardons, or crumbled black pudding … delicious! Roasted nuts also add lovely flavour.
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