Pear and Celeriac Soup
Wishing you a very Merry Christmas
For Pear and Celeriac Soup, parboil the potatoes and then roughen the flat side with a fork, so they get crispy when roasted.
Celeriac always is the poor relation of the root vegetables, as people tend to look at its knobby exterior and shy away from experimenting with it. This is a pity as it has a slightly sweet celery flavor and purees to a beautifully smooth texture. If you cannot obtain celeriac, then try using a squash instead.
1-1/2 pound pears, peeled and cored
2 tablespoons sunflower oil
1 onion, chopped
1 pound celeriac, peeled and roughly chopped
2 pints vegetable stock
Salt and freshly ground black pepper, to taste
Soya cream to serve
Chopped chives for garnish, if desired
Cut the pears into slices and poach them in 1/2-pint water until they are tender. Blend the pears and water together, and reserve.
Heat the oil in a large saucepan and gently fry the onion until translucent. Add the celeriac and cook, covered, for 10 to 15 minutes, or until tender.
Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes. Puree the soup in a blender and return to a clean pan. Reheat and season to taste.
Serve immediately with a swirl of Soya cream and a sprinkling of chopped chives.
Recipe makes 6 servings.