Celeriac soup with chorizo oil
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp butter
- 2 tbsp olive oil
- 1 (about 900g) celeriacpeeled and cut into 1cm cubes
- 4 sprigs rosemary
- 2 cloves garlicsliced
- 1 litre chicken stock
- 100ml whole milk
- 75g cooking chorizofinely chopped
Nutrition: per serving
- kcal267low
- fat16.7g
- saturates5.8g
- carbs7.1g
- sugars5.4g
- fibre12.7g
- protein15.8g
- salt1.9g
Method
step 1
Melt the butter and 1 tbsp of the olive oil in a large pan and add the celeriac and 2 of the sprigs of rosemary with a large pinch of salt. Cook gently for 15 minutes – you don’t want to get any colour on the celeriac. If it starts to catch, add a splash of water. Add the garlic and cook for another minute. Pour in the chicken stock and simmer for 10 minutes or until the celeriac is very soft. Add the milk and scoop out the rosemary stalks and discard. Use a hand blender to whizz until smooth. Season and keep warm.
step 2
Put the cooking chorizo and the remaining 1 tbsp of olive oil into a cold frying pan and cook until the chorizo is crispy and the oil is a deep red. Break the final 2 sprigs of rosemary into pieces and add to the pan for a minute to get crisp.
step 3
Spoon the soup into bowls and serve with the crispy chorizo bits, rosemary and oil drizzled on top.
