Celeriac Soup with Lemon Gremolata
This is a classic soup with a bit of a twist. It's nice to have a surprise every now and again, especially at a dinner party.
A friend of mine always has wonderfully generous dinner parties. Following a fabulous steak platter with all the trimmings, the main course was cleared and we had time to chat before an ice-cream van suddenly arrived out of nowhere with our dessert (silly music and everything). And dessert wasn't just a '99', I can assure you.
For a more low-key surprise, serve the gremolata on the soup spoons and everyone can sprinkle it over the soup themselves.
YOU WILL NEED
2 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, sliced
2 medium potatoes, peeled and cut into 2cm dice
1 celeriac, peeled and cut into 2cm dice
1.2 litres vegetable stock
1 tsp chopped fresh thyme
salt and freshly ground black pepper
For the gremolata
1 garlic clove, finely chopped
zest of 1 small lemon
3 tbsp chopped fresh parsley
1 tsp chopped fresh dill
Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened but not brown. Add the garlic and cook for 1 minute more, stirring from time to time.
Add the potatoes and celeriac and cook for 2 minutes. Pour over the vegetable stock and thyme. Increase the heat and bring to the boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender. Blend the soup with a hand-held blender until smooth. Check for seasoning.
To make the gremolata, combine all the ingredients in a small bowl and set aside.
To serve the soup, ladle it into a large tureen or warm soup bowls.
Using a teaspoon, carefully sprinkle some gremolata in the centre of the soup and serve a small amount in a small bowl on the side.