Celeriac Soup is quite easy to make and it is naturally creamy. Most people know of the classic Celeraic Remoulade, that fabulous dish of grated celeriac with a mustardy mayo-based dressing. Fewer realise that it makes such a great soup, especially with mustard echoing the flavours of the remoulade. Nigel Slater has a recipe in Tender, which gave me the inspiration to use mustard.
Celeriac Soup with Mustard
2 medium onions, roughly chopped
3 fat cloves garlic, peeled and sliced
3 king oyster mushrooms
1 large celeriac, about 800g
3 sprigs of thyme or 1-2 sprigs rosemary
3 bay leaves
0.5 tspn turmeric powder
1.5l light stock or water
1 tspn smoky paprika
4 tspns grainy mustard
small bunch parsley, finely chopped
sea salt and black pepper
thick or pouring cream for serving (optional)
Roughly dice the caps of the King Oyster Mushrooms. Trim the stalk ends if needed then use your hands to shred the stalks into chunks. They don’t have to be perfect, but shouldn’t be more than 1cm thick. Set aside.
Melt the butter in a large heavy based saucepan and add the onions. Let them cook for about 15 mins over a lowish heat until translucent. About half way through add the garlic slices and the king oyster mushrooms. Continue to cook for another 7 or 8 minutes.
While the onions and mushrooms are cooking, peel and coarsely grate the celeriac. When the onions are cooked, add the celeriac and stir well to coat with the butter. Add the thyme leaves or rosemary stalks, turmeric, bay leaves, smoky paprika and some salt and pepper, and stir again. Add the stock and bring to the boil. Cover with a lid and simmer for 30 mins. Stir in the mustard and add the parsley, reserving some for garnish. Taste and adjust for salt and pepper. Simmer for 5 more minutes then remove from the heat.
Blitz the soup with a stick blender until about half blended. Add some cream if desired, serve and garnish with the reserved parsley.
recipe notes and additions
I often add 2 brown cardamom pods and 4 or 5 long peppers (pippali) for added smoky flavours.