Celeriac and Almond Soup
- 2ozs flaked Almonds
- 1½ pints Chicken or Vegetable stock
- 1 medium Celeriac (1½ lbs)
- 5 fl ozs Single Cream
- 1oz Butter
- 1 small Onion
- Salt & Pepper
Toast the Almonds until golden, reserve a few for garnish then grind the rest and set aside. Peel the Celeriac and cut into slices. Melt the Butter in a medium pan, add the Onion and cook until soft, add the Celeriac and Stock then bring to the boil, cover and simmer for 30 minutes or until the Celeriac is tender. Transfer to blender or food processor and puree, return to the pan, stir in the Cream and chopped Almonds and gently reheat, season if necessary.
Serve the soup with a few flaked almonds on top.
I’ve never in all my 152 years, cooked a celeriac.
A woman’s gotta do, what a woman’s gotta do 😉
A celeriac looked at me, so reproachfully, from my vegetable basket this very morning….
Love celeriac! makes a good mash with a few spuds too!
I’ll pass this one on to the chef…I mean Chief!
@Steph – Oh, so you are the new OLDEST blogger in Ireland then! 😉
@Nelly – Maybe the celeriac knew something you didn’t! 😀
@Magpie – Have you stopped cooking now that you have joined the blogging community? 😉
As usual, I was going to immediately make whatever recipe you published this Monday, but I had to find out what the H a celeriac was before I could start.
I went to Google and they said they couldn’t put up a picture of celeriac because it would scare babies if they accidently saw it.
So I suppose I will just wait till next Monday to get something to eat…..
To Wikipedia to find out what on earth a Celeriac is…
A form of celery…? Think I may be steering clear of this soup, unfortunately 🙁
I nearly ended up with fennel and almond soup!
I mistook fennel for celeriac (well, it looks like celery) in our local shop but luckily the girl at the till was able to put me right.
Nancy is right, celeriac doesn’t look very pretty but I’m sure it’ll make good soup.
@ Nancy – No need to go hungry, soup will be ready shortly 😀
@Nancy – We are all invited to Steph’s house today for her soup making and I’ll bring the bread! 😉
@ChrisD – Don’t knock it until you tried it.
@Steph – Go back for the fennel it has an aniseed tang – think Pernod & liquorice. Add finely sliced in salads, or to serve it hot why not steam or roast it. We had the latter yesterday. It is the ideal foil for fish and it can take other flavourings like orange, saffron and cumin.
Listen, Grannymar. I have a great idea. Why don’t you and Steph come to my house? It’s better. We can dance in the living room, watch the vinegar ice cubes melt and cook up some Campbell’s soup.
Bring the bread….
I’m game but no vinegar ice cubes in my G&T please!
I have no intentions of putting my good vinegar ice cubes in your G&T ,GM. I need them to get the dents out of what’s left of my carpet….
I too had to Google celeriac, sounds an interesting root thingy.
The part I liked best was using stems as straws for BloodyMarys.
@Nancy – I think the Steph has fallen into her pot of soup. 🙄
@Brighid – You try the celeriac straws and come back and let us know how you get on. 😀
Now that’s what I call a SUPER SOUP! 😛
I found a leek and a few sticks of celery lurking in my fridge so they got thrown in along with the celeriac and the onion. The almonds add a lovely touch.
Yum! Sorry you missed it folks! 😀