Celeriac Soup

with Pickled Rhubarb

A simple dish that's a little bit unusual. The nutty savoury soup is a great contrast to the zingy rhubarb pickles.

PREP TIME: 10 MIN | COOK TIME: 20 MIN | TOTAL TIME: 30 MIN

Ingredients

 

½ large celeriac

25g butter

1 tsp chopped thyme leaves

up to 300ml whole milk

4 tbsp cider vinegar

4 tbsp sugar

1 stick rhubarb

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Method

 

Melt the butter gently in a heavy saucepan whilst you peel and finely slice the celeriac. Add the celeriac and thyme to the butter with a pinch of salt and sweat for 10-15 minutes until the celeriac is very soft. Add half the milk then bring to the boil briefly before blending with a hand blender. Gradually add more milk until you have a smooth, thick soup. Season to taste.

For the rhubarb, put the sugar and the vinegar in a small saucepan and set over a low heat until the sugar melts. Remove from the heat. Use a peeler to peel the rhubarb into long, thin ribbons. Add the ribbons to the pickling liquor and leave to steep for 5 minutes.

To serve, drain the rhubarb, pour the soup into warmed bowls and top with the pickled ribbons.

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