Slow-cooked Celery and Celeriac Soup
Because the vegetables are very slowly cooked, this soup has lots of lovely flavour, and it's quite satisfying and filling, particularly with some Celeriac and Lancashire Cheese Bread (see link at the end of the recipe).
|1 lb (450 g) celery stalks, trimmed and leaves reserved|
|1 lb 4 oz (570 g) celeriac|
|1 medium onion, peeled|
|2½ pints (1.5 litres) hot stock made with Marigold Swiss vegetable bouillon powder|
|3 bay leaves|
|salt and freshly milled black pepper|
|2 tablespoons natural yoghurt or crème fraîche|
|2 teaspoons celery salt|
|a few celery leaves (see above)|
|Pre-heat the oven to gas mark 1, 275°F (140°C)|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a blender, and a lidded, flameproof casserole with a capacity of 6 pints (3.5 litres).|
This recipe is taken from Delia's Vegetarian Collection.
Just a word first about preparing the vegetables. You need to use a potato peeler to pare off any really stringy bits from the outside stalks of the celery.
The nice thing is that the outside stalks are fine for soups – so if you're using a whole head of celery, once you've weighed out the amount you need, you can keep the tender inside stalks for munching on.
Peeling the celeriac may mean you lose quite a bit of the outside, as it's very fibrous. Once that's done, weigh it (you need 1 lb/450 g) and cut it into large chunks.
The celery should also be cut into large chunks, and the same with the onion.
All you do now is pop the whole lot into the casserole, then add the stock and bay leaves, along with some salt and freshly milled black pepper.
Bring it all up to simmering point on the hob, then put the lid on and transfer it to the oven to simmer very gently and slowly for 3 hours.
After that, remove the bay leaves, allow the soup to cool a little, then blend in batches until smooth. (A large bowl to put each batch in is helpful here.)
Then, return the soup to the casserole and bring it back to a gentle simmer, tasting to check seasoning before serving.
Serve in hot bowls with the yoghurt (or crème fraîche) spooned on top and the celery salt sprinkled over, garnished with a few celery leaves.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
Most Popular recipes
- Yorkshire Pudding for 4
- Old-fashioned Rice Pudding
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
Meat Free Monday
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
25 Jan 2015 18:57
25 Jan 2015 15:37
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
25 Jan 2015 18:24
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50