I couldn’t think of anything else I wanted to put into this soup, but I was afraid it would be plain and dull. NO! It was delicious and indeed it didn’t need anything more. Well, Mr. Ferdzy lobbied for sour cream, but he is also Mr. Fat-Tooth so there is that. I thought it was excellent without it.
Note that when I say “450 grams; 1 pound” of celeriac, that is for after it has been peeled, and 4 cups chopped is accurate enough for this kind of work. Celeriac has a lot of trimming to be done on it, I’m afraid, with that thick, grubby, and gnarly hide that it has. Given the price you can pay for celeriac, this is especially annoying. If you are buying it by weight I think you had better get one that weighs a kilo/2 pounds. Still this is a lovely soup with a really luxurious flavour. Well, lovely. I have to admit the colour falls somewhere between military and muck. Don’t let that put you off – this is good.
Finally, this is a very thick and substantial soup. Add a couple more cups of stock, and it would make a good starter soup for 6 to 8 people.
4 to 8 servings
1 hour prep time
4 cups (450 grams; 1 pound) diced peeled celeriac
3 large leeks
1 medium carrot
3 tablespoons unsalted butter
2 or 3 cloves of garlic
2 or 3 bay leaves
1 teaspoon salt
freshly ground black pepper to taste
4 cups unsalted chicken OR vegetable stock
sour cream to serve, if desired
Wash, peel and dice the celeriac. Note that the weight measurements are for AFTER the celeriac has been peeled. Wash, trim, and chop the leeks. Rinse them and drain them well. Peel and chop or grate the carrot.
Heat the butter over medium heat in a heavy-bottomed soup pot. When it is melted add the vegetables and cook for about 15 minutes, stirring regularly. The butter should sizzle, but the vegetables – watch the leeks in particular should NOT brown. Adjust the heat accordingly.
Peel and mince the garlic.
When the vegetables are well softened with just a couple of minutes left to cook, add the garlic and mix in well. Add the bay leaves, the salt, and the pepper. Add the chicken stock and simmer steadily for about 20 minutes.
Remove the bay leaves and purée the soup. Reheat before serving it. Mr. Ferdzy suggested a dollop of sour cream would be nice and so it would, if you are so inclined.
Last year at this time I made Creamy Turkey Soup with Wild Rice & Mushrooms. Yes, it’s definitely soup season!