Creamy Celeriac Soup with Homemade Croutons

Meet celeriac, a knobby, rough looking, not so well known root vegetable, belonging to the celery family.  You are likely to come across them in farmer's market rather than the supermarket and they look quite remarkable freshly harvested from the field with vibrant green tops.  Take time to remove the tough outer skin and any gnarly bits to reveal creamy white flesh, which can be roasted, boiled or mashed. Their earthy, mildly sweet flavour lend themselves to this lovely soup with potatoes and leeks.  I serve it with homemade croutons.

Serves 4-6

INGREDIENTS

• 2 tablespoons olive oil
• 1 celeriac, about 500g / 1lb 2oz
• 3 potatoes, about 450g / 1lb
• 1 leek, white & pale green parts only, sliced
• 2 garlic cloves, finely chopped
• 4 cups vegetable stock
• ½ cup milk
• 2 tablespoons fresh lemon juice
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon chopped dill or chives, for garnishing

For the croutons:

• 2 thick slices crusty bread (about 110g / 4oz)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Wash and scrub the celeriac clean.  Slice off the top and bottom with a knife to create flat surfaces, then cut away the tough outer skin.  Slice into chunks.
2. Peel potatoes and slice into chunks.
3. Heat oil in a large saucepan over medium heat.  Add sliced leek and sauté for 2-3 minutes until soften.  Add the garlic and sauté for another minute.
4. Add the celeriac and potatoes.  Cook, stirring, for 2-3 minutes to coat with oil.
5. Pour in the stock.  Bring to a boil, then reduce heat to a simmer.  Cover and cook until the celeriac and potatoes are tender, about 15 minutes, stirring occasionally.
6. Turn off the heat.  Use a stick blender to process the vegetables until smooth.
7. Add milk and let the soup simmer over low heat for 2 minutes to warm through.  Stir in lemon juice.  Season with salt and pepper, to taste.  Garnish with chopped dill or chives.

For the croutons:

1. Line a large baking tray with baking paper.
2. Use a serrated knife to slice the bread into 2cm / ¾" cubes.
3. Place the bread cubes on the prepared tray.  Drizzle with olive oil and sprinkle with salt and pepper.  Gently toss the bread cubes with a pair of tongs until they are coated evenly in oil and seasonings.  Arrange the cubes on the tray so they are not touching each other.
4. Bake in a preheated 200°C /400°F oven for 10 minutes.  Remove the tray from the oven and give the cubes a toss after 5 minutes.  The croutons are ready when they are golden brown but still a little soft in the centre.  Serve immediately with soup.