A Winter Soup: Celeriac, Potato, Leek, and Onion
Posted on July 25th, 2012
While the Northern Hemisphere is enjoying (or suffering through) Summer, we here in the Southern parts of the world are in our final stretch of Winter. If, like me, you enjoy a simple meal of soup and toast at times like these, when it’s cold outside and the days are short, then you might appreciate this creamy soup featuring celeriac. The potatoes provide a substantial but plain base, and the onion and leek are beautiful accompanying notes, but it’s the celeriac that sings out in this dish. I tossed in a parsnip, simply because I like parsnip and I had a leftover one that needed to be used; but that’s optional.
This recipe will serve 3-4 people, as a main course, or more if used as an entree to accompany a larger meal. I recommend a hearty sourdough toast with a spread of fresh butter, or a drizzle of olive oil, as an accompaniment. I would like to thank my friend Monique for introducing me to this beautiful soup! I have to admit, though, that hers was better; but then, it was my first try.
3T Butter or ghee
2 Celeriac (about the same size as the potatoes, or larger), diced
Leafy celeriac tops, roughly chopped
2 Potatoes (mid to large size), diced
1 Parsnip (optional), diced
1 Brown Onion (med-lg), diced
1 Leek, diced
1 Quart vegetable stock (or, chicken stock if preferred)
Salt and Pepper (or, herb salt)
Sour Cream, Fresh Cream, or Plain Yoghurt to serve (optional)
- Melt the butter in a heavy-based soup pot over a medium low heat (as you do not want to burn your butter).
- Add the leek, onion, and garlic and cook for two minutes to release flavours.
- Add the celeriac, potato, and parsnip (if using). Season generously with salt and pepper. (Alternatively, I used Karom Himalayan Herb Salt, which contains salt, parsley, sage, rosemary, thyme, sea vegetables, basil, marjoram, oregano, lemon myrtle, and chives.) Cook the vegetables until they begin to soften – approximately ten minutes.
- Add your preferred stock and bring to a boil; then, reduce heat to a simmer and let the soup cook until the celeriac is tender – approximately 20 minutes.
- Remove soup from heat, toss in a handful of the diced celeriac tops, and blend the soup until smooth. Alternatively, you can do as I did and blend only half the soup, leaving the other half as is, and then mixing the blended part back into the other half. We like the creaminess of the blended soup mixed with the heartiness of the remaining diced vegetables, so that’s why I did it this way. Please note: Depending on the kind of blender you have, you may need to let the soup cool first; otherwise, you might crack your blender container, or else cause the soup to flow like lava from Vesuvius due to the pressure build up from intense heat in a enclosed space. You know your blender best, so you be the judge.
- Return soup to the pan, and reheat gently. Before serving, check the soup for seasoning. You may wish to serve with more of the celeriac leaves tossed on top and/or a dollop of sour cream, fresh cream, or plain yoghurt.