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Celeriac and Pear soup
Preparation Time: 10 mins
Cooking Time: 45 mins
Ingredients:
- Olive oil
- 4 shallots, finely sliced
- 2 garlic cloves, finely chopped
- thumb-sized piece root ginger, finely chopped
- 1 Celeriac, about 800g in weight, peeled and roughly chopped
- 4 ripe pears, peeled, cored and roughly chopped
- 1 litre vegetable stock
- handful flat-leaf parsley, chopped
Method:
1. Heat 1 tbsp oil in a large saucepan, add the shallots, garlic and ginger and cook over a medium heat for about 5 minutes, until softened but not coloured.
2. Add the celeriac, pears and stock, bring to the boil, then reduce to a simmer and simmer for 20-30 minutes or until the celeriac has softened enough to mash easily.
3. Liquidise the soup in a blender until silky smooth. If using a food processor whizz until smooth and then sieve it to catch any bits. Season and serve sprinkled with parsley.
Tip:
Celeriac will discolour and turn brown once cut, so either use it straight away or drop it into a bowl of water with a squeeze of lemon juice
