I'd never considered making celeriac soup before this winter. I'd grown up with boiled celeriac and that was it. A trip to Demuths vegetarian restaurant in Bath was all it took for me to class this is as the best thing to do with celeriac. Not having made a velouté before I've adapted this recipe from another one online, I don't think it's a bad attempt at what the wonderful people at Demuths have made.
It tastes and sounds like a rich and sinful dish but the celeriac velouté is only (roughly) 180 calories per portion! Unbelievable ! Surprisingly simple to make too, definitely top of my favourites list. Sure it won't be winning any prizes for being low fat - far from it - but as an occasional winter treat no harm can come to you with a dish of warming velouté.
Here's the recipe:
Serves 4
400grams celeriac, diced into small cubes
50g shallots (or one medium onion), finely chopped
750ml vegetable stock (if using a cube ensure it doesn't have small pieces of veg in it)
30grams butter
1tbsp olive oil
3tbsp double cream (if liked)
Put the butter, oil and onion into a pan over a low heat and sauté the onions until translucent. Add the celeriac and cook until soft. This can take some time - so worth it! When the celeriac is soft add the boiling hot stock and cook for a further 10minutes. At this point it looks like greasy water but it's about to improve drastically!
Turn off the heat and put all of the contents of the pan into a blender. Ensure there are no bits left in the pan - wipe it clean if you need to. Whizz the mixture to within an inch of its life - you don't want any lumpy bits! Pour the mixture back into the pan (preferably through a sieve to ensure the lump-free texture we want here). Reheat the mixture. Stir in the cream now if you feel the need and serving up the whole lot or, if freezing, stir a spoon of cream into each bowlful when served.
I decided to do away with the cream today and topped the dish with rosemary and chopped cashews.
No comments:
Post a Comment