Celeriac Saffron And Orange Soup Recipes

APPLE & CELERIAC SOUP

Steps:

• Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
• Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
• Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
• Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
• Heat the remaining oil in a pan and fry the sage leaves until crispy.
• Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

CELERIAC SOUP

Steps:

• Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
• Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
• Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

CELERIAC, SAFFRON AND ORANGE SOUP

Steps:

• 1. To make the soup, heat the olive oil in a large pan and fry the onion for 3-4 minutes until softened, but not coloured. Add the celeriac and potato. Cover and cook, stirring occassionally, for 10 minutes. Stir in the vegetable stock, ground saffron, orange juice and half the orange rind. Bring to the boil, then simmer for 20 minutes until the vegetables are tender. 2. Transfer to a food processor and process until smooth (you may need to do this in batches). Return to the pan and season to taste. 3. To make the gremolata, pound the garlic and sea salt to a paste with a pestle and mortar. Add the parsley leaves and olive oil and pound until a fairly smooth paste is achieved. (Alternatively, puree all the ingredients in a food processor.) 4. Reheat the soup and ladle into individual bowls. Spoon the gremolata onto the soup and scatter over the reserved orange rind. Serve with an extra drizzle of olive oil, if desired.

CELERIAC SOUP

Steps:

• Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes).
• Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.