Roasted celeriac soup recipe

This roasted celeriac soup recipe is a doddle to make and tastes delicious. You can’t beat a good soup recipe in the comfort food stakes.

Ingredients

1 whole celeriac, peeled and cut into 2 inch chunks
1 parsnip
Coconut oil for roasting
1 pint chicken stock
15ml single cream
4 slices Milano salami
Drizzle of truffle oil

Method

Roast the celeriac in a pre-heated oven until browned and cooked through. Meanwhile grate the whole parsnip into ribbons and place on a baking tray.

Add 1/2tsp of coconut oil to the tray and roast in the oven for 10-15 minutes. Keep a close eye on them and turn regularly, they need to colour but you want to avoid burning them.

Cut the salami into thin strips and add to a pre-heated non-stick pan. Cook until the pieces begin to crisp up. Remove from heat and place on a piece of kitchen towel to remove any excess oil.

Remove celeriac from the oven once cooked and allow to cool. Put the celeriac in a blender with half the chicken stock and blend. Add 1tbsp of truffle oil and season to taste.

Add the single cream and blend again. Then continue adding the remaining stock till you’ve reached the consistency you like.

Serve with the parsnip crisps and salami scattered on top and a drizzle of truffle oil.

For more great soup recipes check out jamieoliver.com