ROAST CELERIAC SOUP WITH ORANGE, HONEY & THYME
SERVED WITH CROUTONS
A flavourful recipe with citrus notes that lends itself to be served as a starter or a light lunch, choose the option of serving either hot, or cold depending on the weather. Serve warm with a swirl of yoghurt, sour cream or creme fraiche and a sprinkling of croutons, or alternatively, store in the fridge and serve chilled with a topping of seeds or Za’atar and some fresh herbs or edible flowers.
SERVES:
2 - 4 people
COOKING TIME:
Preparation - 10-15 minutes
Bake - 30-40 minutes + warming up
INGREDIENTS:
For soup:
- 1 celeriac, peeled and chopped into small cubes, approximately 400g
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled but left whole
- 2 tbsp of olive oil
- Juice of 1 orange
- 1-2 tbsp of runny honey
- 4-5 sprigs of fresh thyme
- 1 litre of vegetable stock Seasoning
For the croutons:
- 2 slices of white bread
- A sprig of fresh thyme
- 2-3 tbsp of olive oil
- 1 tbsp of grated pecorino cheese or similar
- Seasoning
METHOD:
1 - Add the celeriac, onion and garlic to an ovenproof dish lined with baking parchment. Drizzle over enough olive oil to coat the vegetables, approximately 2 tablespoons.
2 - Add the juice of one half of the orange, retaining the other half for later. Drizzle over the honey, place a few sprigs of fresh thyme into the dish and add salt and pepper. Mix well. Place the dish in a preheated oven at 180º C and bake for about 30 - 40 minutes.
3 - Meanwhile make the croutons. Cut the crusts off the bread. Pour the olive oil, thyme leaves & pecorino onto a plate. Place each slice of bread onto the plate, making sure both sides are coated in the olive oil. Add more oil if needed. Cut the slices of bread into small cubes and fry gently in a dry frying pan for 5-10 minutes until golden and crispy.
4 - Once the celeriac has roasted pour the vegetables into a pan. Add the stock and the juice from the other half of the orange.
5 - Put the pan on a high heat until the soup begins to boil then reduce the heat and allow to simmer for 10 minutes.
6 - Allow to cool slightly then pour into a high speed blender or using a hand blender, mix until smooth. Pour the contents back into the pan and warm through. Add more water if the soup is too thick.
7 - Serve warm with a swirl of yoghurt, sour cream or creme fraiche and a sprinkling of croutons. Alternatively, store in the fridge and serve chilled with a topping of seeds or Za’atar and some fresh herbs or edible flowers
Notes:
- The croutons should stay fresh for a few days in an airtight container.
- The soup can be made in advance and frozen.
Recipe from: Sarah Hemsley | A Slow Gathering 2020
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