Celeriac and chestnut soup
“IF YOU'RE LOOKING for cosmetic perfection celeriac may disappoint.”
- salt
- 20 chestnuts
- 150g of butter
- chopped fennel tips
- olive oil.
It appears on fruiterers' shelves as a knobbly-skinned ball with a twisted, beard-like tangle of roots at its base, often still clinging to bits of dry earth. But from now until spring this Mediterranean vegetable will be pureed, roasted, braised, grilled, barbecued and eaten raw by a growing number of people who love its herbaceous, pungent flavour and versatility.
Method
For 6-8 people, trim enough celeriac bulbs to give a total flesh weight of 800g.
Cut the celeriac into large, approximately even chunks. Place in a pot big enough to hold the pieces. Cover with water and add a good pinch of salt. Place some silicone paper or a plate on top of the celeriac to keep the pieces submerged so they cook evenly. Bring to the boil then simmer until tender.
Meanwhile, preheat the oven to 200C.
Score 20 chestnuts by making a deep cross with a small, sharp knife on the flat side of each. Place on a baking tray and roast for 20-25 minutes. Remove from the oven and wrap in a clean tea towel for five minutes before peeling - this will help to loosen the fine inner skin. Once peeled, chop the chestnuts into rough pieces.
When the celeriac has cooked, remove from the water (don't throw the cooking water out) and place in a food processor. Add 150g of butter and puree the lot until smooth. If it is too thick, add some of the cooking water, season and the soup is ready.
To serve
Ladle into individual bowls, adding pieces of chestnut, chopped fennel tips and
finally a drizzle of olive oil.
