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Potato & Celeriac Soup

2 medium celeriac, peeled and chopped
3-4 medium potatoes, chopped
4 cups vegetable stock
2-3 Tbs. butter
1 Tbs. dried parsley
salt and pepper to taste
olive oil
2 medium yellow onions, chopped

Heat a bit of olive oil in a large soup pot. Add the celeriac and potatoes and stir to coat. Add the butter, and cook over medium-high heat for 10-12 minutes, until the vegetables are slightly browned. Add 2 cups of the stock, bring to a boil and let simmer for 30 minutes or so. Add the parsley, salt and pepper, and the rest of the stock, and keep cooking until the vegetables are soft and beginning to fall apart.

Meanwhile, saute the onions in olive oil over medium heat, until golden-brown and glistening. Set aside.

Use a potato masher to refine the texture of the soup until you’re satisfied. I like a thick, hearty soup with some chunks still in it. If you like a smoother soup, you can run it through a food processor. Add the cooked onions and let everything simmer for 10 minutes or so. Taste and adjust seasonings.

Serve hot, with really good bread.