Last week I walked into my neighbour’s kitchen, and lucky me, he had just finished cooking a pot of celeriac soup that of course I had to try! It was very yummy, and seemed to be quick to make with readily available and cheap ingredients.
After a lavish Dim Sum lunch this Saturday afternoon, I decided to serve a simple yet nutritious soup for dinner and tried out the celeriac soup recipe. Success! Applause! Cheering aloud!
No kidding. This soup is seriously delicious… And here’s the recipe:
- 1 Celeriac, peeled and cut in cubes
- 1 to 4 garlic cloves (to taste), minced
- 2 onions, chopped
- some fresh thyme
- 1 1/2 liter vegetable stock (I just use stock cubes)
- a bit of cream if desired
- truffle oil if you have it
Glaze the onion and garlic in olive oil. Add the celeriac cubes and thyme and sauté gently for about 10 minutes. Add the stock and simmer over low heat for about 20 minutes until the celeriac is completely tender. Puree the soup and season to taste. Whisk in a little cream if you want. Before serving, drizzle a tiny bit of the truffle oil on each plate.
Nice with good bread (we had focaccia). Bon appetit!
P.S. I read that celeriac is high in vitamins, minerals, and fiber but low in calories. I also read that it can be kept three to four months if stored between 0°C and 5°C and not allowed to dry out. Quite handy to have around for emergencies!