Celeriac is a much-underutilised root vegetable, so in the following recipe, we are marrying celeriac, celery and leek for a hearty winter soup.
Serves: 6
1 medium celeriac root, washed, peeled and diced about 1 – 2 cm
10 celery stalks, sliced thinly
3 leeks, trimmed, well rinsed, sliced thinly
Bouquet Garni – a sprig of thyme, 3 bay leaves, 3 sprigs of parsley all tied together
2 litres chicken stock
Salt and freshly ground black pepper
A handful of chives for garnish – chives chopped coarsely.
In a large saucepan, combine the celeriac, celery, leeks and bouquet garni.
Add the stock, and season with salt and pepper. Bring the ingredients to a simmer of medium-high heat. Adjust and monitor the temperature to simmer until the vegetables are soft, about 25 minutes.
Adjust the taste to suit by adding salt and black pepper seasoning. Pour the soup into warmed shallow bowls. Sprinkle with chives and serve with crusty bread.
Enjoy