ROAST CELERY ROOT & GARLIC SOUP
Pair with this month’s date & hazelnut sourdough or sourdough of your choice
2kg celery root
400g onions roughly chopped
2 heads of garlic, chopped in half
1/2 bunch sage, picked
1/2 bunch thyme, picked
100ml olive oil
2L chicken or vegetable stock
400g desiree potato, peeled
300ml pouring cream
1/2 lemon, finely grated rind
1/3 bunch sage
Toss celery root, onions, garlic, herbs and olive oil together and season with salt and pepper.
Bake on trays at 180 degrees for 35-40 mins or until golden and soft. Discard peel.
Transfer to a pot and add stock, cream, potato and lemon rind. Simmer for 45 mins until potatoes are tender.
Blitz in a food processer until smooth and season with salt and pepper.
Brown butter with sage and spoon onto soup.
Serve with Date & Hazelnut Sourdough.