Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.
I love winter. I love that I get to cook soups, stews, curries and roasts weekly. I love the root vegetables that are available in abundance and I love experimenting with them. Using them in all ways, shapes and forms. One of my favourites at the moment is celeriac. It’s a knobbly, quite alien-looking root but its flavour is phenomenal. It has a gentle celery flavour (as you would expect due to it being the root of the celery plant) and when cooked and blended with stock and flavourings, makes for a delicious, creamy soup.
I decided to add roasted garlic to the recipe as I love its mellow deliciousness. To add a bit of colour I blended fresh Italian parsley with olive oil and used this to swirl over the soup. Not only does it add the most beautiful green but it also adds a burst of freshness. The only accompaniment needed is a loaf of crust bread. Simple, delicious and satisfying.
Table of Contents
Celeriac & roasted garlic soup with parsley oil
- 1 head of garlic halved
- 1 large brown/white onion finely chopped
- 1 celeriac/celery root approximately 500g, peeled and chopped
- 2 potatoes peeled and chopped
- 1 bouquet garni a mix of herbs to infuse the soup
- 1 litre vegetable stock if you are not vegetarian, use chicken stock
- 100 ml cream
- salt and pepper to taste
for the parsley oil
- large handful fresh Italian parsley
- 50 ml olive oil
- To roast the garlic, place the halved head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in the foil and place in the oven (180°c) and allow to roast for 45 minutes - 1 hour until the garlic is soft. Squeeze out of the skins and set aside.
- To make the soup, fry the onion in a splash of olive oil until soft and translucent.
- Add the celeriac and potato and saute for 10 minutes.
- Add the roasted garlic and bouquet garni and pour in the stock.
- Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
- Puree the soup and add a little more stock if the soup is too thick.
- Add the cream and season to taste.
- To make the parsley oil, combine the parsley and oil in a small food processor then blend until the parsley is very finely chopped.
- Pass the mixture through a sieve and discard the parsley.
- Serve the soup with a swirl of the parsley oil.