Fresh garlic and celeriac soup
“Fresh garlic is different from the dried.”
- 2 large celeriac bulbs
- 6-10 bulbs of fresh garlic (or 1 large bulb of dried garlic)
- clear chicken stock or water.
- salt
- 2 good-sized knobs of butter
First, fresh garlic is always locally grown while most of what is consumed dried is imported and to my mind not very good. Second, the cloves are opaque rather than white and are laden with juice. There's adifference in taste as well. Fresh garlic has a zestier, almost citrus-like flavour.
Method
Peel 2 large celeriac bulbs. Cut the flesh into chunks and place in a saucepan. Peel several (6-10) bulbs of fresh garlic (or 1 large bulb of dried garlic) and add to the celeriac. Cover with either clear chicken stock or water. Season with a good pinch of salt and bring to the boil. Turn down to a simmer and cover with a lid. Simmer until the vegetables are soft. Puree, adding 2 good-sized knobs of butter.
Season and serve hot with grilled bread.
