Like most food-obsessed people I know, I can’t leave a recipe alone. Even if I see a perfectly fine ingredients list, there will always, always be something I feel the need to change, to twiddle with. It’s such a habit, I honestly can’t remember the last time I stuck 100% to a recipe (although I can regularly be found with my head stuck in a cookbook for inspiration!).
The same happened with this recipe. Wellington-based food lover Jacqueline Clarke is well known for her delicious creations, and she often makes me feel very hungry when she posts her nightly delights, so I asked her if I could share this one which she adapted from a UK recipe she found online.
If you’ve never had celeriac before, give it a try. It’s an edible variety of celery root that has a slightly nutty celery flavour, and is fantastic as a mash, in slow-cooked dishes or, as in this case, to make a deliciously creamy soup.
Ready in 40 minutes. Serves 2.
- 1 medium onion, chopped
- 1 leek, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 medium celeriac root, peeled & chopped
- 250ml stock (I used chicken)
- 100ml milk (optional)
- Salt & pepper
- 1 stalk celery, finely chopped, to garnish
Sauté onion, leek, celery, garlic & thyme in butter & oil over medium heat until softened – approx 10 mins.
Add celeriac & stock, bring to boil, reduce heat, add milk (if using) and simmer for 20 mins, until celeriac is soft.
Blend until smooth, return to heat, season to taste and serve topped with chopped celery.