Recipe: Celeriac soup with pumpernickel croutons
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Recipe: Celeriac soup with pumpernickel croutons

On 27 Oct 2020 by Cristina Covello

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Keep the mood positive at home with this seasonal celeriac soup with pumpernickel croutons. Feeling the need for extra decadence? Don’t worry, we’ve got your back – there’s an optional step to top your soup with truffle oil and parmesan. With less daylight with each passing day, nothing quite raises peoples spirits like a filling home-cooked soup.

Why is this recipe so awesome?
Chef Matt Byne makes the most of seasonal root veg with this celeriac soup recipe (celeriac season is from Sept-April). We love the autumnal touch of pumpernickel croutons, but feel free to use whatever bread needs using up in your kitchen. Batch cooking is a great way to treat your future self, for those times you just don’t feel like cooking. This recipe will produce 1.5 litres of soup – giving you plenty for lunch with extra that can be frozen for another day.

Picture of Celeriac soup with pumpernickel croutons

Ingredients

500g Celeriac (peeled and diced)
200g Potato (peeled and diced)
1 Slice of pumpernickel bread
1250ml Vegetable stock
Parmesan (optional)
Truffle oil (optional)
100g Double cream
10g Chopped garlic
40g Onion (diced)
2 Sprigs of thyme
50g Butter
1 bay Leaf
4g Salt

Photography of organic celeriac vegetable.

The Method

  1. Heat the butter in a large saucepan, add the onion, garlic, bay leaf and thyme. ‘Sweat’ them on a low heat for 2-3 mins, but don’t allow the vegetables to brown!

  2. Add the celeriac, potato and the salt, continue to sweat the vegetables for 3-4 mins, continuing to make sure that they don’t start to brown.

  3. Add the vegetable stock into the pan and bring to a simmer, keep cooking until the vegetables become tender.

  4. Remove the bay leaf, add the cream and then use a stick blender to blend the soup until it has a smooth consistency. Adjust the seasoning.

  5. Cut the pumpernickel bread into small croutons, then fry them in a little olive oil until they become crispy. After frying, let them drain on an absorbent kitchen roll.

  6. Pour the soup into the serving bowls and pile on the croutons. For extra taste, drizzle on a little truffle oil and top with shaved parmesan.

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