Celeriac, Potato and Garlic Soup

1 kg (1 head) celeriac, peeled
2 tbsp olive oil
3 tsp ground fennel
1½ tsp ground coriander
salt and ground pepper
1 head garlic
300g potato, peeled and cut into 2 cm pieces
1 small onion, chopped
1 tbsp thyme leaves, plus extra leaves to serve
500 ml (2 cups) vegetable stock
125 ml (½ cup) milk

Preheat the oven to 200ºC. Cut half the celeriac into small, ½ cm slices and toss with 1 tablespoon of olive oil, 1 teaspoon of fennel and ½ teaspoon of coriander. Season to taste and arrange on an oven tray lined with baking paper. Slice off the tip of the garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Place the garlic on the oven tray, transfer to the oven and roast for 15 minutes. Turn the celeriac and roast for a further 1015 minutes until golden and the garlic is soft. Turn off the oven, remove the garlic from the foil and allow to cool briefly.
Meanwhile, cut the remaining celeriac into 2 cm pieces. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the celeriac, potato, onion, thyme and a pinch of salt and cook for 67 minutes until the vegetables begins to soften. Add 2 teaspoons of fennel and 1 teaspoon of coriander and cook, stirring, for 1 minute. Pour in the stock and bring to the boil. Reduce the heat cover and simmer steadily for 1517 minutes until the potato is tender. Remove from the heat.
Squeeze the garlic from their skins into the soup. Add the milk and, using a hand held blender, puree until smooth – the soup is supposed to be thick, but add in extra milk if a thinner soup is preferred. Season to taste.
Ladle soup into bowls, arrange the roasted celeriac in the centre and scatter over extra thyme leaves

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