Cream of Celeriac Soup

"This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do."
 
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Ready In:
55mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
  • Add celeriac and cook, covered for 5 minutes.
  • Stir in stock and bring to a boil.
  • Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
  • Transfer to a blender or food processor and puree in batches.
  • Pass through a food mill or sieve for an even smoother soup.
  • Return to saucepan, stir in cream and maple syrup.
  • Season to taste with salt and pepper.
  • Gently heat through.
  • Serve in warmed soup bowls.
  • Garnish with chives or spring onions.

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Reviews

  1. I love celeriac and I love potato leek soup and this had the best of both. I am thinking that frizzled leek (thinly slice leek and fry in a half inch of olive oil and let drain) would go beautifully on top of this instead of the chives.
     
  2. This was a very comforting soup, on the first chilly day of autumn in the UK. I thought it was a nice way of combining some very classic flavours, like leek and cream. Still, I thought it could have had a bit more flavour. Something to make it stand out. I thought the maple syrup might add this touch, but I couldn't taste it at all. Maybe it needs to be drizzled on top of the soup, rather than completely combined.
     
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