Curried celeriac soup with
parsnip chips and crème fraiche
Ingredients - 6 servings
2 medium sized celeriac (celery root)
½ a white or yellow onion (diced)
2 sticks of celery (diced)
1 clove garlic (minced)
50 g unsalted butter
1 litre vegetable stock
250 ml double cream
1 tsp medium curry powder
Pinch of smoked paprika
Sea salt and freshly ground black pepper to taste
1 small parsnip
6 tbsp crème fraiche
Method:
1. Use a sharp knife to remove the rough outer skin of
the celeriac and then wash to remove any dirt.
2. Cut the celeriac into 1 inch cubes and place into a
large heavy bottomed saucepan along with the diced
onion and celery and cook on a medium heat with the
butter for approximately 5 minutes without allowing it to
color. This helps to release the flavors of the vegetables.
3. Next add the vegetable stock and bring to the boil,
then reduce the heat and continue to simmer for
approximately 20 minutes until all of the vegetables are
tender.
4. While the soup is cooking add the curry powder and
paprika.
5. Once the vegetables are fully cooked remove the pan
from the heat and use a stick blender to puree the soup
until thick and creamy. At this point stir in the cream and
taste the soup for seasoning, make sure you add the
right amount of salt and pepper to help bring out the
flavors of the soup.
6. If you like your soup a little spicier, then add some
more curry powder.
7. To make the parsnip chips peel the parsnip and then
use a vegetable peeler to slice the parsnip into thin long
strips, deep fry in hot vegetable oil for 2 minutes until
crispy and then drain onto paper towels and season with
a little sea salt.
8. Place the soup back on the stove for a couple of
minutes to make sure it’s piping hot.
9. To serve spoon the soup into bowls and then drizzle
with a generous spoonful of crème fraiche and top with a
sprinkling of parsnips crisps and freshly chopped parsley
or micro shoots.
Diet & Health Today
17