⚈ Ingredients
2 large celeriac (about 900gm each), quartered
1 tbsp olive oil
4 garlic cloves, unpeeled
750 ml (3 cups) chicken stock
60 gm (¼ cup) crème fraîche or to taste
To serve: finely chopped chives, toasted baguette and extra-virgin olive oil
⚈ Method
Serves 4
Prep time 10 mins, cook 40 mins
Zesty lemons, the scent of ruby-red quince and a heart-warming bowl of celeriac soup are the perfect antidotes to a rainy Sunday afternoon, writes Brigitte Hafner.
Preheat oven to 200C. Combine celeriac, olive oil and garlic in a roasting pan. Season to taste and roast, turning occasionally, until golden and tender (35-45 minutes). Peel garlic and discard peel, then transfer with celeriac to a blender.
Meanwhile, bring chicken stock to the boil in a saucepan. Add to blender and blend until smooth. Add crème fraîche, season to taste, then serve topped with chopped chives and toasted baguette and drizzled with extra-virgin olive oil.
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