Celeriac Soup

Name: Celeriac Soup
Total time: 60 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 60 g / 4 tbsp butter (, unsalted); 2 g arlic cloves (, finely chopped); 1 onion (, diced (brown or yellow)); 1/2 leek (white part only) (, diced into 1cm / ½" cubes (~ 3/4 cup, Note 1)); 3 celery stems (, diced into 1cm / ½" cubes (~1 1/2 cups)); 800 g / 1.6 lb (peeled weight) celeriac (, cut into 2cm / ⅘" cubes (~1kg / 2lb unpeeled, Note 2)); 200 g / 7oz potato (, peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large; Note 3)); 1.5 litres / quarts (6 cups) water (, or stock if you prefer); 1 1/2 tsp salt; 1/4 tsp white pepper; 1 cup cream (, full fat (pure, thickened or heavy, Note 4)); 1 bay leaf (, fresh); 2 thyme sprigs; 1/2 tsp black peppercorn ((go without if no sachet)); 1/2 tsp coriander seeds ((1/8 tsp powder if no sachet)); Croutons ((Note 6)); Olive oil (, for drizzling); 1 tbsp chives (, finely chopped (sub parsley or chervil))

Recipe video above. Celeriac is an unsung hero of the vegetable world! It makes a wonderful creamy Celeriac Soup that's an elegant near pure-white colour, and happens to be low carb. It's thick, creamy and comforting. Texture like potato but better flavour - tastes mildly like celery but w

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Bahan-bahan

5 porsi

60 g / 4 tbsp butter (, unsalted)
2 g arlic cloves (, finely chopped)
1 onion (, diced (brown or yellow))
1/2 leek (white part only) (, diced into 1cm / ½" cubes (~ 3/4 cup, Note 1))
3 celery stems (, diced into 1cm / ½" cubes (~1 1/2 cups))
800 g / 1.6 lb (peeled weight) celeriac (, cut into 2cm / ⅘" cubes (~1kg / 2lb unpeeled, Note 2))
200 g / 7oz potato (, peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large; Note 3))
1.5 litres / quarts (6 cups) water (, or stock if you prefer)
1 1/2 tsp salt
1/4 tsp white pepper
1 cup cream (, full fat (pure, thickened or heavy, Note 4))
1 bay leaf (, fresh)
2 thyme sprigs
1/2 tsp black peppercorn ((go without if no sachet))
1/2 tsp coriander seeds ((1/8 tsp powder if no sachet))
Croutons ((Note 6))
Olive oil (, for drizzling)
1 tbsp chives (, finely chopped (sub parsley or chervil))

Langkah-langkah

Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock.
Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac - we're going for a white soup here!
Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.
Cream: Add cream, simmer for another 3 minutes.
Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches (Note 5)
Adjust seasoning: Adjust salt and pepper to taste.
Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!