Preparation: 10 minutes
Cooking: 35-40 minutes
Portions: 6
Difficulty: easy
Price: 8 Euros
Vegan Coconut Gnocchi Soup / Vegan σούπα με νιόκι και κρέμα καρύδας
January 29, 2022
Traditional Greek bean soup / Φασολάδα της Γιαγιάς Πόλλυς
April 18, 2022Vegan Coconut Gnocchi Soup / Vegan σούπα με νιόκι και κρέμα καρύδας
January 29, 2022Traditional Greek bean soup / Φασολάδα της Γιαγιάς Πόλλυς
April 18, 2022
Celeriac is this brown root that you often see at your grocery store and you ignore since you do not know what to make with it. It might seem big and dirty but it makes the most elegant and creamy, almost white low-carb soup. This vegetable can stand on its own to give your soup a body with a fine flavor. Celeriac is part of the celery family, so it has the fresh and grassy flavor of celery but with a more earthy and nutty undertone. You can do with celeriac almost everything you can do with potatoes. Chips, puree, roast it, boil it, you can even eat it raw. For this soup you can always skip the potato if you want to keep the soup super low-carb, I add a potato or two to make it creamier since it has starch. If you sauté your vegetables well and let them brown you can also use just water for the soup rather than vegetable stock. This keeps the purity of the celeriac and its flavor. Both work well, so it is your choice which one you use.
I first made this soup a few months ago as a starter dish at a brunch we organized @Ethrio. My friend Agapi, with whom we cooked together, proposed to make this soup. We accompanied it with these parmesan chips which are super easy to make and gives the soup a bit of crunch and saltiness. You can also add crushed tasted hazelnuts and a thyme infused olive oil. Thyme is one of the herbs that goes well with celeriac and can be added at the chips as well. Since then I have made this soup several times, in big batches, and kept it in the freezer in individual portions.
INGREDIENTS
For the Soup
60g / 4 tbsp butter
2 garlic cloves , finely chopped
1 onion , diced (brown or yellow)
1/2 leek (white part only) , diced into 1cm / ½” cubes
3 celery stems , diced into 1cm cubes
800g-1 kg celeriac , cut into 2cm cubes
200g potatoes , peeled, cut into 2cm cubes
1.5 litres (6 cups) water , or vegetable stock if you prefer
2 tsp salt
2 tsp white pepper
250 ml cream , full fat
Herbs: thyme, bay leaf
For the Parmesan Chips
200 gr of finely grated parmesan
1 tbsp of corn flour
*you can add paprika, dried thyme, pepper, oregano or anything else you want to make your chips flavored or keep it simple.
PREPARATION
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