Friday, September 29, 2017

Cream of Celeriac Soup

A seasonal winter soup to start a great meal.
The Fleming 55 Play d'eau. Beaucette Marina, Guernsey,  Channel Isls

3 Tablespoons sweet butter
1 Celeriac, peeled and cubed
1 Potato, peeled and cubed
1 Leek white section, trimmed, washed and roughly sliced
3 Shallots peeled and roughly chopped
1 Clove of Garlic, chopped
2 Cups homemade chicken vegetable stock
1 Cup heavy cream
White pepper and sea salt to taste
Lemon juice to taste
Chopped chives and a splash of Crème Fraiche for garnish

Trim the celeriac and remove the outer layer of skin. You only want the white flesh. Use caution as this root is tough and requires a sharp knife to cut it. 

Melt the butter in a large, thick bottom pot over a medium heat. Add the celeriac, leek, potato, garlic and shallots, sauté vegetables until they are starting to soften approximately 10 minutes.
Add the stock; bring the soup just to a low boil, then simmer covered until the celeriac is completely tender.
Use a post blender to smooth the soup. Reheat before serving adding cream and correct seasonings. Garnish with fresh chopped chives.

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