May: Celeriac soup

AT A GLANCE

  • Serves 4 people

  • 2 large celeriac (about 900gm each), quartered
  • 1 tbsp olive oil
  • 4 garlic cloves, unpeeled
  • 750 ml (3 cups) chicken stock
  • 60 gm (¼ cup) crème fraîche or to taste
  • To serve: finely chopped chives, toasted baguette and extra-virgin olive oil
01   Preheat oven to 200C. Combine celeriac, olive oil and garlic in a roasting pan. Season to taste and roast, turning occasionally, until golden and tender (35-45 minutes). Peel garlic and discard peel, then transfer with celeriac to a blender.
02   Meanwhile, bring chicken stock to the boil in a saucepan. Add to blender and blend until smooth. Add crème fraîche, season to taste, then serve topped with chopped chives and toasted baguette and drizzled with extra-virgin olive oil.
Note

ALSO IN SEASON

Fruit
Apples, bananas, cumquats, custard apples, grapes, kiwifruit, limes, mandarins, melons, nashi, pears, persimmons, rhubarb.

Vegetables
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, daikon, eggplants, fennel, garlic, ginger, horseradish, leeks, lettuce, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silverbeet, spinach, squash, swedes, sweet potatoes, tomatoes, turnips, witlof, zucchini.

Seafood
King George whiting, sand whiting, sea mullet, southern garfish, yellowfin bream.

Note This recipe makes about 1.5 litres.

Recipe:

BRIGITTE HAFNER

Photography:

VANESSA LEVIS

Styling:

GERALDINE MUNOZ

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