Celeriac, sage and walnut soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5
- 2 tbsp oil
- 1 large onion, roughly chopped
- 1kg celeriac, peeled and chopped into 2 ½cm/1” cubes
- 220g bacon – 6 rashers, chopped
- 1 litre of vegetable stock
- Salt and pepper
- 60g chopped walnuts
- 8g sage leaves
- 25g butter
- Heat the oil in a large saucepan, when the oil is hot fry the onion with the lid on for five minutes. Add the bacon and continue to cook until the onion is soft and translucent and the bacon is cooked. Add the celeriac and cook for another three minutes.
- Add the stock and simmer until the celeriac is tender, about ten minutes.
- Once the celeriac is cooked take the soup off the heat and blend it. (I tend to let the soup cool before I blend it, so I don’t have boiling hot soup potentially flying about, but this isn’t necessary.) Once blended add more hot water to the soup if you want a thinner soup and then season well.
- Dry fry the walnuts in a small frying pan. Remove the nuts from the pan and melt the butter in the same pan. Add the sage leaves and swirl the butter around in the pan covering all the leaves. Fry until fragrant. Pour the leaves and butter onto some kitchen roll to absorb the excess butter. Put the soup into bowls and scatter the sage leaves and walnuts over the top.