I like celeriac but I find it incredibly annoying to write about. And it’s not really poor celeriac’s fault. It’s because, try as I might, celeriac is one of those words that I just *can’t* spell.
I’m no spelling bee champion, but I’m a fairly good speller. Despite that, EVERY SINGLE TIME I type celeriac, it comes out as celeraic.
I’m starting to think it’s a conspiracy. I’m spelling it right and everyone else is spelling it wrong. (It’s the only explanation.)
But back to the vegetable – it’s one of those vegies that just says winter to me. I bought one a few weeks ago and decided to turn it into soup. With their powers combined, they are: Captain Planet!
Whoops, wrong equation. Celeriac + soup = one super winter dish. That’s more like it.
I’ve made celeriac soup before (here and here) but this version has the addition of a couple of apples for added sweetness and sharpness. I also served it with a wodge of blue cheese for even more sharpness and because blue cheese is the awesome.
New equation. Celeriac + soup + blue cheese = the super-est winter dish ever.
(You have no idea how many times I’ve had to correct the spelling in this post. It’s a conspiracy, I’m telling you!)
- Splash of olive oil
- 1 medium onion, peeled and finely diced
- 4 cloves garlic, peeled and crushed
- 500g celeriac, peeled and cut into chunks
- 2 sticks of celery (just because I had it – leave it out if you don’t have it – don’t buy celery especially for this recipe)
- 750ml vegetable stock or water
- Salt and pepper
- 2 apples, peeled and sliced
- Wedge of blue cheese
- Place the oil in a large pot, add the onion and garlic, and cook on a low heat for about 5-10 minutes or until soft and translucent.
- Add the celeriac and celery, and cook for another five minutes.
- Pour over enough stock/water to cover the celeriac, season well with salt and pepper, and bring to a simmer. Cook for about 15 minutes, or until the celeriac is soft.
- Add the apple and cook for another 5 minutes, or until soft.
- Blend using a stick blender, until smooth.
- Spoon into bowls, crumble some blue cheese on top and serve.
Adapted from The Guardian