Curried Celeriac (celery root) Soup with parsnip chips and crème fraiche
Celeriac is one of my favorite vegetables, it the U.S, it’s often referred to as celery root. The root vegetable is not actually the root of your standard celery stick, but it is a member of the same family, it has a similar texture to a parsnip with a sweet, mild celery flavor. The flavors of curry and celeriac really complement each other in this warming wintery soup.
Makes: 6 portions
Prep time: 10 minutes
Cooking time: 25 minutes
2 medium sized celeriac (celery root)
½ a white or yellow onion (diced)
2 sticks of celery (diced)
1 clove garlic (minced)
½ stick (55 g) unsalted butter
4 ½ cups (1 liter) vegetable stock
1 cup (240 ml) heavy/double cream
1 teaspoon medium curry powder
Pinch of smoked paprika
Sea salt and freshly ground black pepper to taste
1 small parsnip
6 tablespoons crème fraiche
1. Use a sharp knife to remove the rough outer skin of the celeriac and then wash to remove any dirt.
2. Cut the celeriac into 1 inch cubes and place into a large saucepan along with the diced onion and celery and cook on a medium heat with the butter for approximately 5 minutes without allowing the celeriac to color. This helps to release the flavors of the vegetables
3. Next add the vegetable stock and bring to the boil, then reduce the heat and continue to simmer for approximately 20 minutes until all of the vegetables are tender.
4. While the soup is cooking add the curry powder and paprika
5. Once the vegetables are fully cooked remove the pan from the heat and use a stick blender to puree the soup until thick and creamy. At this point stir in the cream and taste the soup for seasoning, make sure you add the right amount of salt and pepper to help bring out the flavors of the soup.
6. If you like your soup a little spicier, then add some more curry powder.
7. To make the parsnip chips peel the parsnip and then use a vegetable peeler to slice the parsnip into thin long strips, deep fry in hot vegetable oil for 2 minutes until crispy and then drain onto paper towels and season with a little sea salt
7. Place the soup back on the stove for a couple of minutes to make sure it’s piping hot
8. To serve, spoon the soup into bowls and then drizzle with a generous spoonful of crème fraiche and top with a sprinkling of parsnips crisps and freshly chopped parsley or micro shoots