Potato and celeriac soup

Potato and celeriac soup

By
From
The Potato Cookbook
Serves
4

Celeriac, part of the celery family, has a mellow flavour that works really well with potato. Combined with cumin and coriander, they make a beautiful winter soup.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large onion, diced
2 large garlic cloves, sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium celeriac, peeled and chopped, (about 500 g)
4 medium floury potatoes, peeled and chopped, (about 600 g)
1 litre chicken stock
1/2 teaspoon sea salt

To serve

Quantity Ingredient
90g sour cream or greek yoghurt
30g chopped walnuts or pecans
1 tablespoon finely chopped flat-leaf parsley
freshly ground black pepper

Method

  1. Preheat the oven to 170°C and line a baking tray with baking paper.
  2. Heat the olive oil in a large saucepan over medium heat. Cook the onion, stirring, until it is softened but not browned, about 4 minutes. Add the garlic, cumin and coriander to the saucepan and stir for 2 minutes to release the aroma of the spices. Add the celeriac, potato, stock and sea salt to the saucepan and bring the soup to the boil. Reduce the heat to medium–low and simmer until the vegetables are tender, about 20 minutes.
  3. While the soup is simmering, toast the walnuts. Spread the walnuts over the baking tray and toast in the oven until they are lightly golden and smell toasty, about 6 minutes.
  4. Take the soup off the heat and blend with a hand-held blender until smooth. Return to medium heat until bubbling. Taste and add more sea salt if required.
  5. To serve, ladle the soup into bowls. Garnish each bowl with sour cream and sprinkle with walnuts, parsley and pepper.
Tags:
Potato
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