Wednesday, 8 February 2012

Celeriac soup 2 recipes

We had the loveliest celeriac soup at a tiny bistro near home in North Yorkshire (Brandysnap Bistro Thornton le Dale) the food is always good and the welcome always warm. As a result I went searching for a recipe for this silky smooth delight. In the past mine have always been tasty but fibrous and not silky. Must try harder.

Everyday Celeriac Soup With Crispy Bacon (Serves four)
1 onion, finely chopped
1tbls olive oil
2 cloves garlic, crushed
2 twigs fresh thyme
1 celeriac, peeled and diced
2 large potatoes, peeled and diced
1 litre chicken stock
1 bay leaf 250ml milk
6 streaky rashers
2tbls chopped fresh parsley
salt and pepper

Method Gently heat the olive oil in a soup pot.
Add the onion, garlic and thyme and simmer on a low to medium heat for 10 minutes. Add the celeriac, potato, bay leaf and chicken stock. Bring to the boil, then reduce to a simmer for 20 minutes.
Grill the bacon until crispy, chop into small bits and then add to the soup mixture. Remove the bay leaf and twigs of thyme.
Add the milk and blitz with a handheld blender until smooth. Season to taste. Divide between four bowls, garnish with bacon and parsley. www.rozannestevens.com


Version 2 (richer and posher)

Prepare a white roux with 40g butter and 40g of plain flour.

Moisten with a generous 750ml of fine chicken stock or vegetable stock.

Blanche and simmer 300g of celeriac in 40g of butter for about 20 mins. Add them to the stock, bring to boil and cook until celeriac starts to break up.

Reduce the mixture to a puree in a blender. Dilute with a little more stock to obtain the desired consistency and heat.

Remove from the heat and thicken the soup with a mixture of 3 egg yolks beaten with 100 ml double cream. Finally whisk in 75g of butter. Reheat but do not boil.

To serve add a couple of drops of truffle oil and some chopped chives, in espresso cups with a tea spoon.

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