Celeriac Soup With Parsley Purée |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From Australia the Beautiful Cookbook; New South Wales. “Celeriac has a fairly short season beginning in autumn and lasting into winter. This recipe is from Robin Howard, the chef and owner of a restaurant in Goulburn.” A food processor is referenced in the directions. Ingredients:
2 tablespoons unsalted butter |
4 celeriac, peeled and diced (celery roots, 800 g or 26 ounces) |
1 cooking apple, peeled, cored and diced |
6 cups full-flavored chicken stock (1.5 l) |
salt |
pepper, freshly ground |
1 bunch italian parsley, stems removed |
2/3 cup pine nuts, lightly toasted (100 g) |
salt |
pepper, freshly ground |
1 cup light olive oil (250 ml) |
Directions:
1. Melt butter in heavy pot over medium-low heat. Add the celeriac and cook, stirring occasionally, until golden, about 20 minutes. Add the apple and cook, stirring, until the apple is tender, another 10 minutes. Stir in the stock. Strain soup through a fine-mesh sieve or a food mill fitted with the coarse blade. Return soup to the pot, season to taste with salt and pepper and reheat.
2. For parsley purée, fit food processor with the metal blade. Add parsley, pine nuts, salt and pepper to taste. Process until smooth. With the processor running slowly, gradually pour in the olive oil; the mixture should be thick.
3. To serve, spoon 1 tablespoon of the parsley purée into each warmed soup bowl. Ladle the soup into the bowls and serve immediately.
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