Recipe by Pearlesyarn
From The Vegetarian Society http://www.vegsoc.org/news/1998/celsoup.html Posted here for safe keeping Celeriac always seems to be the poor relation of the root vegetables as people tend to look at its knobbly exterior and shy away from experimenting with it. This is a pity as it has a slightly sweet celery flavour and purées to a beautifully smooth texture. If you cannot obtain celeriac, then try using a squash instead.
Top Review by Chef Regina V. Smith
I was a little bit disappointed in this recipe. I expected the pear flavour to shine a bit more than it did. I used 8 ounces of real Stilton instead of the vegetarian kind. Perhaps the next time I would substitute pear nectar for one half of the stock.
- 1 1⁄2 lbs pears, peeled and cored
- 2 tablespoons sunflower oil
- 1 onion, chopped
- 1 lb celeriac, peeled and roughly chopped
- 2 pints vegetable stock
- salt & freshly ground black pepper
- 6 -8 ounces vegetarian Stilton cheese, crumbled (optional & omit for vegans*)
- 1 ounce single cream or 1 ounce soya cream
- chopped chives, to garnish
Directions See How It's Made
- Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender. Blend the pears and water together and reserve.
- Heat the oil in a large saucepan and gently fry the onion until transluscent.
- Add the celeriac and cook, covered, for 10-15 minutes, or until tender.
- Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.
- Liquidise the soup in a blender and return to a clean pan. Re-heat gently, season to taste and stir in the crumbled Stilton,* if using.
- Serve immediately with a swirl of dairy or soya* cream and a sprinkling of chopped chives.