Celeriac & roasted garlic soup with parsley oil
User Reviews
4.8
8 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 -6
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Course
Main Course, Appetizer, Soup, Dinner
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Cuisine
Vegan
Celeriac & roasted garlic soup with parsley oil
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Smooth and silky celeriac and potato soup flavoured with roasted garlic and finished with a bright green parsley oil to add a little freshness.
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Ingredients
- 1 garlic halved, head
- 1 onion finely chopped, large, brown or white variety
- 1 celeriac approximately 500g, peeled and chopped, also known as celery root
- 2 potato peeled and chopped
- 1 bouquet garni a mix of herbs to infuse the soup
- 1 vegetable stock if you are not vegetarian, use chicken stock, 1 litre
- 100 ml cream
- salt to taste
- black pepper to taste
for the parsley oil
- parsley fresh Italian, large handful
- 50 ml olive oil
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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