Celeriac Soup with Burnt Walnut Oil

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This recipe pre-dates my 5 Ingredients philosophy.

Celeriac Soup with Burnt Walnut Oil

From Stonesoup

There’s nothing like a soup as a mid winter opening to a meal. I love how at the one time it can be both warming and homely but still elegant enough to set the mood for a formal occasion.

Serves 8-10
2 large celeriac, approx 1.6kg
2T olive oil
125g unsalted butter
2 brown onions, peeled & chopped
2 leeks, trimmed and thinly sliced
4 ribs celery, chopped
1/3C extra virgin olive oil
50g walnuts
1/2C cream

1. Preheat oven to 200C. Peel celeriac and chop into wedges approx 8 pieces per celeriac. Toss with 2T oil in a large roasting pan and roast for 40-50mins or until golden and softened.

2. Meanwhile heat butter over a medium low heat in a large saucepan and add remaining vegetables. Cover and cook stirring occasionally for 20-30mins or until vegetables are well softened but not brown.

3. Add baked celeriac and 1.5L water. Bring to a simmer and cook, covered for another 30mins or until all the veg are well cooked through. Puree in a food processor, pass through a sieve and return to the pan. Season well.

4. For walnut oil heat walnuts and 1/3C oil in a small saucepan and cook over a medium heat until the walnuts are very well toasted. Allow to cool and then puree in a food processor.

5. When ready to serve stir cream through the soup and bring to a simmer. Divide between warmed soup bowls and top with a swirl of walnut oil.