Prep 20 mins
Cook 40 mins
Celery soup is uniquely delicious, and this celeriac-based version of classic vichyssoise is no exception. Time doesn't include cooling and chilling.
- 2 tablespoons vegetable oil
- 2 onions, diced
- 1 teaspoon soft thyme leaves
- 1 bay leaf
- 1 garlic clove, finely diced
- 1 lb floury potato, peeled and cut into 1/2in cubes
- 1 lb celeriac, peeled and cut into 1/2in cubes
- 1 tablespoon lemon juice
- salt & freshly ground black pepper
- 1 3⁄4 pints chicken stock or 1 3⁄4 pints vegetable stock
- 1 1⁄4 cups heavy cream
- snipped chives or celery leaves, to garnish
- Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
- Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
- Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
- Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
- Stir in the double cream just before serving, and garnish with chives or celery leaves.
- For Vegetarian do not use the Chicken broth.