Celeriac is such a great vegetable for soups and teams well with parsnips to give a rich sweetish broth. I’ve topped mine off with a dollop of cream/yoghurt and fresh thinly sliced leeks to give a little bite to the soup, but you can top it off with whatever you fancy.
Celeriac and Parsnip Soup
- 225 grams celeriac This is the weight for the whole bulb
- 225 grams parsnip
- 3 cloves garlic
- olive oil
- 1 pinch saffron threads
- 1 vegetable stock cube
- 1 pinch salt
- 3 grinds pepper
- cream or yoghurt - enough for a spoonful per person
- 1 leek
- Peel the celeriac and parsnip and chop them both into bite-size pieces
- Crush the garlic or chop it very fine
- Slice thinly about 2 cm of the bottom of the leek - save the rest for some other dish
- Put the saffron threads into a cup of warm/hot water in the measuring jug
- Put some oil in the bottom of a saucepan - just enough to cover the bottom
- Turn the burner/stove on and put the saucepan on it
- Let the oil heat up, then toss in the crushed or cut up garlic and the celeriac and parsnips. Let the celeriac and parsnip get a little browned You will need to stir them around a bit to stop them burning.
- Add the saffron and water to the saucepan. Add enough additional water to just cover the vegetables
- Add pepper and salt and stock cube to the saucepan
- Bring the vegetables and water to a boil and turn the heat down to a simmer. Let the vegetables cook till they are quite soft.
- Put the vegetables and the water they are cooked in into a blender a little at a time and blend till its pureed.
- Put the mixture back in the pan. Check how thick it is and add water to thin it to a nice soupy consistency
- Heat well, pour into soup plates and put a spoonful of cream or yoghurt on top
- Finally sprinkle some of the sliced leek on top of each serving of soup.