Celeriac and pear soup

Name: Celeriac and pear soup
Total time: 45 min
Yield: serves 6
Ingredients: olive oil; shallots 4, finely sliced; garlic 2 cloves, finely chopped; ginger a thumb-sized piece, finely chopped; celeriac 1, peeled and roughly chopped; pears 4 ripe, cored and roughly chopped; vegetable stock 1 litre; flat-leaf parsley a handful, chopped

45 minutes
serves 6
Easy

Celeriac is a classic vegetable to make soup from, but adding pear and ginger takes it to another level. This is brilliant made ahead then frozen. Serve with toasts spread with creamy blue cheese. Celeriac will discolour and turn brown once cut, so either use it straight away or drop it into a bowl of water with a squeeze of lemon juice

December 19, 2014 at 2:29 pm

Ingredients

olive oil
shallots 4, finely sliced
garlic 2 cloves, finely chopped
ginger a thumb-sized piece, finely chopped
celeriac 1, peeled and roughly chopped
pears 4 ripe, cored and roughly chopped
vegetable stock 1 litre
flat-leaf parsley a handful, chopped

Method

Step 1

Heat 1 tbsp oil in a large saucepan, add the shallots, garlic and ginger and cook over a medium heat for about 5 minutes until softened but not coloured.
Step 2

Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.
Step 3

Liquidise the soup in a blender until silky smooth. If using a food processor whiz until smooth and then sieve it to catch any bits. Season and serve sprinkled with parsley.