Tag Archives: Celeriac

Celeriac, fennel & orange soup

A wee while ago, one of my Random Recipe entries was a slightly disappointing celeriac soup.  It was just… bland.  In that post, I decided to root for (badum-tschhhh!  Don’t judge, it’s been a tiring week…) this rather neglected vegetable and would attempt to find a non-bland celeriac soup recipe.  Then I moved to NZ and got completely distracted by other things.  (Ehm, so when I said that it was a wee while ago, it was actually at least 18 months ago.)  The celeriac soup mission was put on hold.  Not that it was a mission that I had been taking particularly seriously.

Celeriac, fennel & orange soup 1

Last weekend I came across some celeriac halves going cheap.  It was obviously fate.  Or a simple case of an ugly vegetable not getting much love.  I bought some, and proceeded to try out a celeriac soup recipe from River Cottage Veg Everyday! which also involved fennel and orange, a combination which intrigued me.  It turned out far tastier than that original uninspiring celeriac soup.  The fennel adds a slight aniseedy taste (but not overpoweringly so – luckily, because I’m not really a fan of a strong aniseed flavour), and the orange adds some subtle pep.  It seems that I’ve solved the bland celeriac soup issue – mission accomplished, hurrah!  (Although I’m happy to try out any other interesting celeriac soup suggestions.)  I’m still stuck on how to take interesting photos of beige soup though.

Celeriac, fennel & orange soup 2

Celeriac, fennel & orange soup

Serves 4-5
Slightly adapted from River Cottage Veg Everyday!

If adding more stock or water to smooth the soup out (I should have done this but didn’t), using milk would probably make the soup a little more velvety.  I expect that this soup would freeze quite well, just freeze it at the end of step 4, before adding any dairy products.

Ingredients

750g fennel bulbs
250g celeriac (about ¼-½ a celeriac)
4 large shallots or 1 medium onion
Extra virgin olive oil
2 oranges
500ml vegetable stock
5 tbsp crème fraîche, to serve

Directions

1.  Trim and slice the fennel bulbs, keeping any feathery fronds aside to serve.  Peel the celeriac and chop into about 1.5cm cubes (the cubes don’t have to be perfect, but fairly similar is ideal).  Peel and slice the shallots (or onion).

2.  Heat the olive oil in a large saucepan or pot over a medium heat.  Sweat the shallots for a few minutes, then add the fennel and celeriac and stir well.  Cover and sweat for about 10 mins, stirring occasionally.

3.  Zest and juice the oranges.  Add to the pot along with the stock and some salt and pepper.  Bring to the boil and simmer, uncovered, for about 15 mins until all the vegetables are cooked and tender.  Remove from the heat.

4.  Blend the soup, either in a food processor or with a stick blender.  If the soup is too thick, add a tiny bit of stock or water (mine came out very thick, I should have added a little more stock to it at this point).

5.  Reheat the soup if necessary, check the seasoning and serve hot, with a dollop of crème fraîche in each bowl and scattered with any reserved fennel fronds and a good dose of freshly ground black pepper.

Enjoy!

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Random Recipe #10: Celeriac soup

Here in the Northern hemisphere, it’s definitely soup season.  So it’s very apt that for this month’s Random Recipe challenge, Dom has teemed up with Jac from Tinned Tomatoes who runs the No Croutons Required blog challenge, which involves sharing a vegetarian soup or salad recipe.  The rules for the joint challenge were simple: we had to randomly choose a soup (or salad – but I’m very definitely sticking to soup for this one) from our cookery books, and then make it.  Oh, and the soup also had to be vegetarian.  Easy-peasy.  Or so I thought…  Most of my cookery books are oriented towards desserts and baking, or specific foodstuffs like muffins or macarons, so it turns out that soup recipes are rather few and far between.  But I have a fair amount of soup recipes that I’ve collected from magazines or blogs, so I decided to randomly choose one of those instead.  A random number generator directed me to a rather delicious-sounding pear soup with pancetta and blue cheese soup, and I was looking forward to trying it out.  Until I noticed that one of the main ingredients is pancetta (I know, it’s in the title of the recipe – how did I not notice??), which makes it very much not vegetarian.  I randomly chose a further three recipes, none of which were vegetarian either (who knew there were so many non-vegetarian soups?!) and was starting to get rather frustrated at this point.  So I switched tactics, and randomly picked a recipe from my mum’s folder of recipes (it’s still a randomly chosen recipe, so I’m not breaking the rules or anything… right?).

The recipe I chose was for celeriac soup, and was definitely vegetarian.  Success!  It’s a recipe that my mum had quickly noted down whilst watching a Hugh Fearnley-Whittingstall cookery programme a while ago.  Up until we made the soup, I’d always thought that celeriac and celery were the same thing (namely celery sticks), and were maybe just an American/British vocabulary difference or something.  Turns out they’re not the same thing at all.  Well, I mean they’re both from the same plant, but they are different parts.  As my mum put it, celeriac tends to get a bit neglected because it’s ugly (it’s the big round thing that isn’t an onion or a potato in the photo above) and people don’t necessarily know what to do with it.  Or know that it exists, if you’re me.  I don’t really know how I’d describe the taste.  I was sort of expecting it to taste a bit like celery sticks or something.  Thankfully it doesn’t (since they taste of approximately nothing), but it doesn’t have a particularly strong taste.  The soup was good, but I wouldn’t say it was ground-breaking.  Because I’d never really had celeriac soup before, it was different, but ultimately, it was a bit on the bland side, and I’m not sure what I’d add to bring the flavours out better.  But it hasn’t put me off from trying other celeriac soup recipes.  In fact, I’m rather determined to find a delicious one!  Not by the challenge deadline though, so this will have to do for now…

Celeriac soup

Serves 4-5
Adapted from a Hugh F-W recipe in my mum’s folder of recipes

Whilst this soup is good, it is a bit bland on the bland side and needs something to lift the flavour, though I’m not sure quite what (not very helpful, I know – suggestions on a postcard in the comments welcome).  The original recipe called for vegetable stock rather than water, but we felt that the flavour of the stock might over-power the fairly mild taste of the celeriac.  Perhaps we were wrong and the vegetable stock would have improved the soup.

Ingredients

1 small leek
1 celeriac
1 potato
2 small onions
1 garlic clove
Ground nutmeg, to serve (optional)

Directions

1.  Slice the leek and peel and dice the celeriac, potato, onions and garlic (none of these have to be diced or sliced perfectly evenly – it’s all going to be blended at the end…).

2.  Melt some butter in a large pot on a medium-low heat, add the vegetables to soften for about 10 mins, stirring frequently so that the vegetables don’t colour.

3.  Add just over 1 litre of water to the pot (the amount of water that you add depends on how thick you want your soup.  Make sure that there is enough to cover the vegetables though – we used about 1.1 litre), cover and simmer for about 30-35 mins until the vegetables are cooked and tender.

4.  Remove from the heat, season and either pour into a blender or use a hand-held immersion blender to blend until smooth.  Return the blended soup to the heat until heated through and serve immediately, with a sprinkling of ground nutmeg and fresh bread on the side.

Enjoy!

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