This has its roots in Delia Smith’s vegetarian cook book. Some of the recipes have lasted with me, and it is a book I dip back to regularly. It is a good way to use all of the celery that gets left from other recipes that only use one or two stalks.
- 450g approx of celery stalks
- 550g approx of celeriac, peeled and chopped
- 1 onion, peeled
- 1.5 litres of marigold stock
- 3 bayleaves
- salt and pepper
- creme fraiche or greek yoghurt, chopped herbs to serve.
- Preheat the oven to 140C gas mark 1
- Use a peeler or sharp knife to remove any stringy sections from the outside of the celery stalks. Cut into large chunks.
- Peel and chop the celeriac, and cut the onion into large wedges.
- Put all of the ingredients into a large casserole dish with the stock, bayleaves, salt and pepper. Bring it to a simmer on the hob, cover, and transfer to the oven.
- Leave to cook in the oven for three hours.
- Remove the bayleaves, and blend using a soup wand,
- Serve with a swirl of creme fraiche, and chopped herbs. Parsley or chopped celery leaves work well, so do chive flowers, the colour contrast is so beautiful.