Side Pannel
Celeriac & roasted garlic soup with parsley oil
- Prep Time: 15 minutes
- Cooking Time: 2-hours
- Serves: 4-6 servings
Celeriac & roasted garlic soup with parsley oil
- Recipe Submitted by Herb on 11/01/2014
Category: Healthy Recipes, Onions, Peppers, Potatoes, Dinner Party, Soups
Ingredients List
- 1 head of garlic, halved
- 1 large brown/white onion, finely chopped
- 1 celeriac/celery root (approximately 500g), peeled and chopped
- 2 potatoes, peeled and chopped
- 1 bouquet garni (a mix of herbs to infuse the soup)
- 1 litre vegetable stock (if you are not vegetarian, use chicken stock)
- 100ml cream
- salt and pepper to taste
- ========for the parsley oil========
- large handful fresh Italian parsley
- 50ml olive oil
Directions
1. To roast the garlic, place the halved head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in the foil and place in the oven (180°c) and allow to roast for 45 minutes - 1 hour until the garlic is soft. Squeeze out of the skins and set aside.
2. To make the soup, fry the onion in a splash of olive oil until soft and translucent.
3. Add the celeriac and potato and saute for 10 minutes.
4. Add the roasted garlic and bouquet garni and pour in the stock.
5. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
6. Puree the soup and add a little more stock if the soup is too thick.
7. Add the cream and season to taste.
8. To make the parsley oil, combine the parsley and oil in a small food processor then blend until the parsley is very finely chopped.
9. Pass the mixture through a sieve and discard the parsley.
10. Serve the soup with a swirl of the parsley oil.
2. To make the soup, fry the onion in a splash of olive oil until soft and translucent.
3. Add the celeriac and potato and saute for 10 minutes.
4. Add the roasted garlic and bouquet garni and pour in the stock.
5. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
6. Puree the soup and add a little more stock if the soup is too thick.
7. Add the cream and season to taste.
8. To make the parsley oil, combine the parsley and oil in a small food processor then blend until the parsley is very finely chopped.
9. Pass the mixture through a sieve and discard the parsley.
10. Serve the soup with a swirl of the parsley oil.
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