Celeriac is a member of the celery family with a large bulbous edible root. The flavour is subtle with only a slight celery flavour and some nuttiness. It lends itself to mash and is used raw in the classic French remoulade. This simple but delicious soup recipe, from Olive Magazine, pairs creamy celeriac with rosemary and crispy chorizo.
Melt 1 tablespoon each of butter and olive oil in a large pan and add the celeriac (peeled and cut into small chunks), 2 sprigs of rosemary and salt to taste. Cook gently for 15 minutes, adding a little water if the celeriac looks like browning. Add 2 cloves of sliced garlic and cook for a minute more. Add 1 litre (a little more than 2 pints) of chicken stock and simmer for 10 minutes or so. While the celeriac is cooking, finely chop a chorizo and add it to a cold frypan with a little olive oil. Cook over moderate heat until the chorizo is crisp. Finally, add 2 more sprigs of rosemary, finely chopped, and cook for a minute or 2 longer. When the celeriac is very soft, discard the rosemary and add 100ml (3â…“ fl oz) of milk. Blend to a smooth consistency and season to taste with salt and freshly ground black pepper. Serve hot with the chorizo sprinkled on top and a drizzle of good olive oil.
michelle picker cooks 