Celeriac Soup Recipe Mary Berry
CELERY SOUP
Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
- Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.
Nutrition Facts : Calories 163 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS
Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup.
Provided by SoniaLincs
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the soup.
- heat a wide, deep sauté pan or large saucepan until medium hot,.
- add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
- Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
- Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
- Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
- Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
- For the garnish.
- preheat the oven to 200C/400F/Gas 6.
- Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
- Place in the oven and cook for 10 minutes until browned and cooked through.
- Remove from the oven and cool for five minutes until crispy.
- Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
- Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
- Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
- Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
- To serve.
- pile the julienned celeriac into the centre of each of four soup plates.
- Ladle the soup around.
- Crumble the crispy bacon over the top and then scatter over the croutons.
- Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.
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