Celeriac Soup with Parsley Oil and Lancashire Cheese Toasts

Celeriac Soup with Parsley Oil and Cheese Toasts

This is perfect for winter, when celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.

Celeriac Soup with Parsley Oil and Cheese Toasts
This is perfect for winter, when celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
Ingredients
  • 1 medium celeriac
  • 2 small carrots
  • 1 large onion
  • 2 cloves garlic, crushed or finely chopped
  • 1½ litres vegetable stock
  • 3 tablespoons cream
  • 1 bay leaf
  • olive oil
  • knob of butter
  • salt and pepper
For the oil
  • 1 small bunch flatleaf parsley, leaves picked and chopped
  • olive oil
For the toasts
  • 8 slices baguette or similar bread, cut on a slight diagonal
  • grated cheddar cheese
Instructions
  1. Chop the celeriac and carrots into cubes and roughly dice the onion.
  2. Add 1 tablespoon olive oil and the butter to a pan and gently cook the veggies until they just start to colour. Add the garlic and cook for a few minutes more.
  3. Add the stock, bay leaf and some seasoning, give everything a good stir and bring to the boil. Reduce the heat, put a lid on and simmer for around 20 minutes until the veggies are soft.
  4. Meanwhile, make the parsley oil by chopping the parsley and adding enough oil to make it into a loose sauce.
  5. Lightly toast the bread on one side, then turn over, add the cheese and toast again until golden and bubbling.
  6. Remove the bay leaf from the soup and puree until smooth.
  7. Add 3 tablespoons of cream, check the seasoning, ladle into bowls and drizzle the parsley oil on top.
  8. Serve with the cheese toasts.

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