This stunning celeriac soup recipe features some unmistakably Indian flavours. Serve it as a starter at your next dinner party.
Ingredients
- 85g butter
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 celeriac (about 450g), peeled and cut into small chunks
- 1 celery stick, sliced
- 900ml fresh vegetable stock, hot
For the curry oil
- 150ml sunflower oil, plus 2 tbsp extra
- 1 large shallot, finely chopped
- 1 small garlic clove, finely chopped
- 1 tsp finely chopped fresh ginger
- 1/2 medium-hot red chilli, deseeded and finely chopped
- 1/2 star anise
- 2 tsp medium curry powder
- 1 tsp tomato purée
- Pared zest of 1/4 lemon
Method
- 1. Make the curry oil. Heat the extra 2 tablespoons of oil in a small pan over a gentle heat. Add the shallot, garlic, ginger, chilli, star anise and curry powder and fry gently, stirring, for 5 minutes, until the shallots are soft. Add the tomato purée and cook for 2 minutes. Stir in the remaining oil and lemon zest and simmer very gently for 30 minutes. Cool, then strain through a muslin-lined sieve into a bowl or a screw-top jar if you’re making it ahead. Set aside.
- 2. Meanwhile, melt the butter in a large saucepan. Add the onion and cook gently for 5 minutes, until soft. Add the garlic, celeriac and celery and cook gently for 10 minutes. Add the stock and a small pinch of salt, bring to the boil, cover and simmer for 20 minutes. Leave to cool slightly.
- 3. Using a food processor, purée the soup in batches until very smooth.
- 4. To serve, reheat the soup gently, then adjust the seasoning. Ladle into warmed soup bowls or teacups and swirl a little of the curry oil on top.
Nutritional info
Per serving: 341kcals, 34.3g fat (10g saturated), 2.3g protein, 6g carbs, 4.1g sugar, 0.6g salt
Wine Recommendation
Try a small glass of Sercial Madeira – the rich, nutty notes go surprisingly well with this soup.