Celeriac and celery soup

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. 

INGREDIENTS:

  • 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. 

METHOD:

  • 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. 

 

Quick-braised celery

I got this recipe out of ‘how to cook’ book 2 by Delia Smith. Word of warning – takes a little longer than I anticipated.

INGREDIENTS:

  • 1 head of celery, trimmed and cut into 5cm batons
  • 25g butter
  • 75g carrots, cut to match the bits of celery
  • 1/2 large onion, finely sliced
  • 200ml marigold stock
  • Salt, pepper, chopped parsley

METHOD:

  • Melt the butter in a pan, and cook the onion over a medium to high heat, until golden
  • Add the carrots and celery, and cook for another 5 minutes, until beginning to brown
  • Season with salt and pepper, and add the stock, bring to the boil, cover and simmer for around 15 minutes
  • Take the lid off and boil the juices down to a reduced and thickish stock.
  • Serve with the juices poured over the celery and garnished with chopped parsley

I served this with Roman Beef Stew.