I’m not ashamed to say that as soon as September hits, my stick blender comes out. Just as I embrace salads when the clocks go forward, I wholeheartedly throw myself into soup season once the summer holidays end. Autumn is approaching and I’m ready with my ladle. Celeriac is one of my favourite soup heroes, because it gives the creamiest, silkiest finish with little effort. You don’t have to make the almond pangrattato, if you don’t have time, but it is a wonderful addition.
Celeriac soup with almond pangrattato
Prep 15 min
Cook 40 min
Serves 4-6
50g butter
Olive oil
3 garlic cloves, peeled and finely sliced
2 leeks, finely sliced and given a good wash
½ bunch thyme, leaves picked
Sea salt and freshly ground black pepper
1 medium celeriac (about 750g), peeled
1 medium potato (about 250g), peeled
1.25 litres vegetable stock
30g flaked almonds
100g ciabatta, torn into small pieces
150ml single cream
Put 35g of the butter in a large saucepan with a drizzle of olive oil and put it on a medium-low heat. Add two of the sliced garlic cloves, all the leeks and half the thyme leaves, season well and saute for 12-15 minutes, until the leeks are soft but not browned.
Meanwhile, chop the celeriac and potato into even-sized pieces (the smaller they are, the quicker the soup will cook). Once the leeks have softened, add the celeriac and potato to the pan, pour in the stock and bring to a boil. Reduce to a simmer, cover with a lid, and cook for 15-20 minutes, until all the vegetables are tender.
Meanwhile, put a medium frying pan on a medium heat, then melt the remaining 15g butter. When it starts to smell nutty, add a tablespoon of olive oil, the remaining garlic and thyme, and the flaked almonds, and toast until golden. Stir in the torn ciabatta, then take off the heat and season generously.
When the potatoes and celeriac are cooked, take the pot off the heat, stir in the cream and blitz with a stick blender until smooth. Taste and adjust the seasoning, and serve topped with the pangrattato.
