Celeriac and dill soup

11 Dec

celeriac dill soup

This celeriac and dill soup has a wonderful nutty taste and velvety texture.

I usually stir through a splash of cream at the end, which gives it an added richness, but it’s perfectly nice without it.

Celeriac and dill soup

  • 2 Tb butter
  • 1 onion, chopped
  • 1 bay leaf
  • 1 medium celeriac (about 5oog), peeled and chopped
  • 800ml vegetable stock
  • 2 Tb fresh dill, chopped (plus extra for garnish)
  • 3 Tb double cream
  • juice of half a lemon
  • salt and pepper
  1. In a heavy saucepan over a medium flame, melt the butter.
  2. Add the onion and sauté for about five minutes.
  3. Add the bay leaf and the celeriac, and sauté for another five minutes.
  4. Add the stock, bring to a boil, then cover and lower the heat. Simmer until the celeriac is tender, about half an hour.
  5. Remove from the heat, extract the bay leaf, and add the dill.
  6. Purée with a blender stick. Stir in the cream and lemon juice, and season with salt and pepper.
  7. Reheat gently, if necessary, but don’t allow the soup to boil. Garnish with fresh dill to serve.

 

5 Responses to “Celeriac and dill soup”

  1. Megala December 11, 2017 at 9:20 am #

    Lovely creamy flavorful soup, a fitting appetizer for a cold night !

    • Andrea December 11, 2017 at 12:24 pm #

      Thank you!

  2. chefkreso December 11, 2017 at 6:49 pm #

    Such a great soup for the winter season, warms you right up!

  3. FrugalHausfrau December 22, 2017 at 2:44 am #

    Andrea, this looks delish! I bet it would be a perfect dinner party starter – and I vote for cream, always, lol!! 🙂

    • Andrea December 22, 2017 at 7:04 am #

      Cream does add that little something…:)

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