Celeriac and Parsnip Soup

Celeriac and Parsnip Soup

I’ve spoken of my dislike of soup before. I will not bore you by continuing my complaint; I will simply sum it up and say that soup is an overrated dish, one which I take little pleasure from. It is fine as a starter, a preamble to a main course, but considered a meal on its own is wrong. It is no more than a hearty drink. All that said other people do like soup, so it seems only polite to give them chance to make one. So here it is; celeriac and parsnip soup. To those that have never tried celeriac and worry it may taste of celery. Fear not, it doesn’t. It does have a unique flavour, an almost nutty flavour, but not one that reminds me of celery.

Serves: 4, generously
Cooking Time: 35-45mins

Ingredients
1 Onion
350g Parsnip
400g Celeriac
10g Dried mushrooms
1.4ltr Vegetable Stock
2-3 branches of tarragon
40g Double cream

Roughly dice an onion and place in a large saucepan with a tablespoon of oil and cook over a low heat.

Peel the parsnips and celeriac, cut into rough 2cm cubes and once the onion is soft, after about ten minutes, add to the saucepan. Cook for a few minutes over a medium high heat to add a little colour to the vegetables, being careful not to burn the onion.

Wash the dried mushrooms to remove any grit then add to the saucepan along with the stock. Bring to a boil and then reduce the heat and simmer, covered, for about 20-25 mins until the parsnip and celeriac is soft. Remove from the heat add the tarragon leaves picked from the branches and then puree to a smooth soup in a liquidizer – in batches – or with a stick blender. Depending on consistency required you may want to add a bit more liquid to thin the soup.

Once smooth add the cream and serve or keep in the fridge until needed.

Printabel version:Celeriac and Parsnip Soup

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