Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.
Course Dinner, Entree, Soup, Starter, Vegetarian
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Author Alida Ryder
1head of garlichalved
1large brown/white onionfinely chopped
1celeriac/celery rootapproximately 500g, peeled and chopped
2potatoespeeled and chopped
1bouquet garnia mix of herbs to infuse the soup
1litre vegetable stockif you are not vegetarian, use chicken stock
salt and pepper to taste
for the parsley oil
large handful fresh Italian parsley
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.
Celeriac & roasted garlic soup with parsley oil https://simply-delicious-food.com/celeriac-roasted-garlic-soup-with-parsley-oil/