Beet & Celeriac Soup
A medium celeriac, I would say, is about the size of a baseball or somewhat larger. They do vary in size quite a bit. Let's say it should be baseball sized once peeled, and remember they take a lot of peeling thanks to their hairy, gnarly skin.
This is a lovely soup in a beautiful shade of magenta, and very tasty too. It's a family favourite, and it can be made almost all year round. Excellent both hot and cold.
8 servings
1 hour - 15 minutes prep time, but not including chill time
4 large beets
4 cups chicken or vegetable stock
1 medium celeriac (celery root)
1 teaspoon anise seed
1 medium onion
1 tablespoon sunflower seed oil
1/3 cup apple cider vinegar
1/3 cup water or stock
sour cream or yogurt to serve
Peel the beets, and cut them into slices. Put them in a soup pot, with the chicken stock, and bring them to a boil. Simmer them for about 45 minutes, until tender.
Meanwhile, peel the celeriac, and cut it into slices about twice as thick as the beets. Add it to the pot; it will be tender in 20 to 30 minutes. Add the anise seed at the same time.
Peel the onion, and chop it. Sauté it in the oil until soft but not browned. Add it to the simmering vegetables.
When the beets are tender, allow the soup to cool a little. Purée it until it is very smooth in texture. Use the vinegar and water to swish out the blender or food processor, and add to the soup.
It can be served hot or chilled, with a dab of sour cream or yogurt.
Last year at this time I made Cocoa Snaps.
This is a lovely soup in a beautiful shade of magenta, and very tasty too. It's a family favourite, and it can be made almost all year round. Excellent both hot and cold.
8 servings
1 hour - 15 minutes prep time, but not including chill time
4 large beets
4 cups chicken or vegetable stock
1 medium celeriac (celery root)
1 teaspoon anise seed
1 medium onion
1 tablespoon sunflower seed oil
1/3 cup apple cider vinegar
1/3 cup water or stock
sour cream or yogurt to serve
Peel the beets, and cut them into slices. Put them in a soup pot, with the chicken stock, and bring them to a boil. Simmer them for about 45 minutes, until tender.
Meanwhile, peel the celeriac, and cut it into slices about twice as thick as the beets. Add it to the pot; it will be tender in 20 to 30 minutes. Add the anise seed at the same time.
Peel the onion, and chop it. Sauté it in the oil until soft but not browned. Add it to the simmering vegetables.
When the beets are tender, allow the soup to cool a little. Purée it until it is very smooth in texture. Use the vinegar and water to swish out the blender or food processor, and add to the soup.
It can be served hot or chilled, with a dab of sour cream or yogurt.
Last year at this time I made Cocoa Snaps.
0 Response to "Beet & Celeriac Soup"
Post a Comment