Celeriac soup from the inclusive world of Dame Fandango

vegetables | quick cream of celeriac soup

Serves 3-4 with bread

This is a lovely gentle soup - and very thick and creamy.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Small celeriac or ¾ of larger one, cubed
2 baking sized potatoes, cubed
1 onion or 4 shallots
¾ pint water/fresh stock, or ¾ pint water with 3 tsp vegetable bouillon
¼ pint rice milk
Salt and pepper
Tbsp oil
Small bunch of parsley

Optional:

1 tsp chicken seasoning - beware, those of you with wheat intolerances some seasonings contain wheat/bran.
Handful of walnut pieces

Method...

Heat the oil in a big pan.
Sauté the onions until they begin to soften.
Add the potato and chicken seasoning if you're using.
Stir for a minute or so, then add the water and bouillon or stock - and add the celeriac.
Simmer for 20 minutes, add the parsley and blend.
Transfer back to the pan and add the rice milk and seasoning to taste.
Toast the walnuts for a few minutes in the oven if you're using these.
Garnish and serve.

Maybe serve with...

This is lovely served on it's own with the toasted walnuts, if you are able to eat them - and/or some hot wheat free bread. In general, wheat free bread is better when toasted or baked - I have yet to try one which is as good cold.

For those able to eat wheat...

This is lovely with all kinds of wheat breads.

If you have celeriac and potatoes leftover, make a mashed potato with them - cube roughly, boil for 15 minutes or so, mash, season and serve with pepper paprikash or on top of the cottage pie or with the mushroom and herb provencal.

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