Celeriac & Horseradish Soup (Serves 4)
A rich, velvety soup which can warm you up on a rainy day...
Ingredients: 500g Celeriac (Peeled & Diced)
2 Cloves of Garlic (Peeled & Crushed)
4 Sprigs of Thyme
1 Onion (Peeled and Diced)
1 Tablespoon Fresh Horseradish
600ml Full-Fat Milk
600ml Vegetable Stock or Water
150ml Double Cream
Method:
1. In a large pan, sweat off the celeriac, onion, garlic, horseradish and thyme in a knob of butter on a medium heat for 10-15 minutes until the celeriac starts to soften.
2. Once soft, add the milk and vegetable stock and bring to a simmer. Turn down the hob down to a low heat, to avoid boiling the soup.
3. After 20-25 minutes or the celeriac is soft transfer the contents of a pan to a food processor and add the cream. Blitz until smooth and pass through a sieve/shinois if you want an even smoother consistency.
4. Season to taste with salt and ground black pepper and serve.
Note- If you can't get hold of fresh horseradish, use horseradish sauce. But add at the end of the cooking process with the cream, not at the beginning.
Jerusalem Artichoke Soup (Serves 6)
Although not the most attractive or commonly used vegetable in the World, they pack a wonderfully subtle nutty and earthy flavour. But get hold of them as soon as you can as they're almost at the end of their season...
Ingredients: 500g Jerusalem Artichokes (Peeled and Sliced)
1 Onion (Peeled and Sliced)
4 Sprigs of Thyme
4 Cloves of Garlic (Peeled and Crushed)
500ml Full-Fat Milk
500ml Vegetable Stock or Water
200ml Double Cream
Method:
1. On a medium to large based saucepan soften the jerusalem artichokes, garlic, onions and thyme with a small knob of butter on a medium heat. Do not allow to colour, as this is a white soup and will effect the overall outcome otherwise.
2. Once softened add the milk and stock/water, bring to the boil and turn down the heat to a simmer so the flavour does not become impaired.
3. After 35-40 minutes or until the artichokes are soft add the double cream and warm through.
4. Transfer the contents to a blender (removing the thyme) and blitz until smooth. If you want it extra smooth pass through a sieve or shinois.
5. Season to taste with salt and white ground pepper and serve.
