Every time I cook with celeriac, I'm amazed that a vegetable which looks so unappealing (no offence) has such a rich and beautiful taste. It truly is a gem and can't recommend it enough!
- Olive Oil - 2 tbsp.
- Leek - 1, finely chopped
- White Onion - 1, finely chopped
- Celeriac - 1, peeled and chopped
- Sweet Potato - 1, large peeled and chopped
- Vegetable Stock - 1.25L / 6 cups
- Orange - 1, juice only
- Honey - 1 tbsp.
- Saffron strands - 1/2 tsp. lightly gound in a mortar
- Salt & Pepper - to taste
- Creme Fraiche (half fat) - to garnish
Heat 2 tbsp. of olive oil on medium heat in your stockpot. Sauté the onion and leek when about done, add the pieces of celeriac and sweet potato and cover and cook for an additional 10 min.
Add the vegetable stock, saffron strands, honey and juice of the orange. Bring to boil and cover. Once boiling reduce the heat and simmer for 20 minutes or until the celeriac and potato are tender.
Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Once done, season with some salt, pepper to taste and heat through without boiling.
Ladle in into bowls and decorate with a drizzle of creme fraiche.