This warming soup makes a perfect starter and is a brilliant way to use up the dukkah recipe from my earlier post here.
The soup making method was inspired by some of the great salsify soup recipes I found on our recent visit to Finland. Here I’ve adapted it for celeriac, but you could also substitute this for parsnip, pumpkin, squash or turnips.
- 350g celeriac, in 1cm dice
- chicken stock to cover the celeriac
- 150ml double cream
- 4 tbsp dukkah
- black pepper
- sea salt
CELERIAC VELOUTE WITH DUKKAH
- Place the diced celeriac in a pot and cover with enough chicken (or veg) stock to cover. Bring to the boil and cook until tender.
- Strain, reserving the stock and transfer the celeriac to a blender. Add a few cups of stock and blitz thoroughly.
- Continue this process, adding just a little stock at a time until you have a consistency just thicker than your desired finished soup.
- Pour the mixture back into the pot and add the cream.
- Add 6 turns of black pepper and 4 tsp sea salt flakes, simmer gently for 5 minutes and then taste.
- Adjust seasoning and serve, topped with dukkah