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Soup so special

Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. It is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It is a vegetable that can be used in many dishes especially where its celery-like flavour is warranted.

Celeriac was originally grown in Northern Europe and the Mediterranean and is widely used in these areas. When purchasing fresh celeriac you can identify the celeriac by its large, bulbous root. Rough green stalks surround this root, which is light brown in colour.

Celeriac contains no cholesterol or fat and provides an excellent source of dietary fibre. Because of its taste and consistency, it is also a flavourful additional to meals that require lower calories or certain dietary restrictions.

Ingredients

Celeriac peeled and chopped – 400gm

Onion chopped – 50 gm

Garlic – 30 gm

Olive oil – 15 ml

Ripe pears thinly sliced - 2

Bay leaf – 5 gm

Salt and pepper to taste

Cream – 50gm

Chives – 50gm

Method

Heat the oil in a large saucepan over a moderate heat. Fry the onion and garlic until translucent. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.

Add some vegetable stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15 - 20 minutes.

Remove the bay leaves and blend the soup in a food processor.

Return to the pan and heat gently, season and stir in a little cream to taste

Sprinkle with chopped chives and serve.

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