Roasted Celerac Soup With Watercress Oil Recipe

Name: Roasted Celerac Soup With Watercress Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 celeriac; 2 shallots; 2 carrots; 1.5 litres chicken stock; 1 glass white wine; 2 tablespoons double cream; 80gr watercress; 10 basil leaves; 1 lime; 1 clove of garlic; 150ml extra virgin olive oil; 1 pinch sea salt

Servings: persons

1 celeriac
2 shallots
2 carrots
1.5 litres chicken stock
1 glass white wine
2 tablespoons double cream
80gr watercress
10 basil leaves
1 lime
1 clove of garlic
150ml extra virgin olive oil
1 pinch sea salt

1
Place the celeriac in a roasting tin and brush liberally with oil. Cook for about forty five minutes or until tender and browned. Meanwhile, in a large pot, fry the onion and carrot in a little oil for five minutes on a gentle heat, add the garlic and cook for a further minute. Pour in the wine, reduce by three quarters and pour in the stock. Let it simmer whilst you make the oil. Wiz the watercress, basil, oil, lime, zest, sea salt and garlic in a food processor for about a minute. Pour into a screw top jar and set aside. Turn off the stock and wait till the celeriac is cooked. Add it to the soup and cook for a further five minutes. Stir in the cream, liquidise the soup and pass through a sieve if you want a really smooth soup. Ladle into bowls and drizzle over the watercress oil.

1060

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 celeriac, 2 shallots, 2 carrots, 1.5 litres chicken stock, and more.

Yes, Roasted Celerac Soup With Watercress Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Celerac Soup With Watercress Oil

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