Celeriac Soup With Parsley Oil And Lancashire Cheese Toasts
serves 4
The parsley oil brings out the parsley/celery flavour in the celeriac and freshens the whole thing up nicely.This recipe was featured in the Root Source Challenge: Parsley. Read more about this recipe at Food Stories.
1 smallish celeriac, peeled and cubed
2 small carrots, cubed
1 large onion, diced
Olive oil
A knob of butter
2 cloves garlic, crushed or finely chopped
2 pints good quality vegetable stock
1 bay leaf
3-4 tablespoons single cream (or half-and-half)
Salt and pepper
for the oil:
1 small bunch flat-leaf parsley, leaves picked and chopped
Olive oil
for the toasts:
8 slices baguette or similar bread, cut on a slight diagonal
Grated Lancashire cheese
prep: 15 minutes
total: 1 hour
peeler
large saucepan with cover
small bowl
baking sheet
blender (or food processor)
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 over medium heat and gently cook the celeriac, carrots and onion until they just start to color. Add the garlic and cook for a few minutes more.
3. Add the stock, bay leaf and a sprinkling of salt and pepper. 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. Make the Lancashire toasts: Lightly toast the bread in the toaster or oven, then set on a baking sheet and sprinkle with cheese, baking until the cheese is golden and bubbling.
6. Remove the bay leaf from the soup and puree until smooth.
7. Add 3-4 tablespoons of single cream (or half-and-half), check the seasoning, ladle into bowls and drizzle the parsley oil on top. Serve with the Lancashire toasts.
2. Add 1 tablespoon olive oil and the butter to a pan over medium heat and gently cook the celeriac, carrots and onion until they just start to color. Add the garlic and cook for a few minutes more.
3. Add the stock, bay leaf and a sprinkling of salt and pepper. 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. Make the Lancashire toasts: Lightly toast the bread in the toaster or oven, then set on a baking sheet and sprinkle with cheese, baking until the cheese is golden and bubbling.
6. Remove the bay leaf from the soup and puree until smooth.
7. Add 3-4 tablespoons of single cream (or half-and-half), check the seasoning, ladle into bowls and drizzle the parsley oil on top. Serve with the Lancashire toasts.
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