Celeriac Soup

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February 1, 2017 by dgarnett2013

Celeriac Soup: You’re All Invited by Margot Henderson


Serves 6 – 8


  • 4 tabs olive oil
  • 2 onions, sliced
  • 6 cloves of garlic, chopped
  • 1 stick of celery, sliced
  • 2 leeks, white only, sliced
  • 2 heads of celeriac, about 1.5kg altogether
  • 200ml (or less) single cream
  • 1.25 ham or chicken stock
  • sea salt and freshly ground black pepper


✷Heat the oil in a pan and add the onions, garlic, celery and leeks.

Cook slowly – don’t let them brown – for about 15 mins, until tender.

Meanwhile, peel the celeriac and cut it into even hunks.

Add it to the pan and cook very gently for a further 15 mins. Once the vegetables have softened, add just enough stock to cover the vegetables and cook for a further 30 mins or so, until all the vegetables are cooked. Stir occasionally.

Once cooked, whiz the soup in a food processor or liquidiser or use a stick blender in the pan.

Add a little cream and more stock if necessary.

Season well, and serve

Made the day Ottie came for a playdate

dudes3 dudes1

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