‘What an interesting recipe title’ said Number Two Son. I am paraphrasing.
I am not being smutty when I talk about knobs- I am merely using an Olde English name for the main ingredient in this creamy soup: ‘Knob Celery’ . Knob celery is also known by the more prissy name ‘Celeriac’ and it is a delicious root vegetable with a subtle taste of celery and a faint herbal back note.
Knob celery, (oh all right) celeriac, has always been popular across the Channel. The French love it grated in salads with a tangy mayonnaise dressing and all over France, smart delicatessens and market stalls peddle luxurious packages of hand-made ‘Celeri Remoulade’, while down-market supermarkets stock slightly watery pots of a manufactured version. Both are delicious.
Celeriac has grown in popularity in the UK over the last few years, perhaps because of its very low starch content. It can be used in a similar way to a potato: mashed, ‘dauphinoised’ or roasted, but with under 10g carbohydrate per 100g it makes a very good potato substitute for diabetics or people on restricted carbohydrate regimes. I don’t enjoy celeriac in these incarnations, as they make the root appear a bit of an ugly sister to the potato. I find celeriac’s strange herbal notes a little distracting and not a good match with any sort of dairy product. I think its delicate flavour is best appreciated in a soup, and the pleasant texture of celeriac means it can be blended to a really smooth and pleasing consistency.
I promised you a soup containing almond milk -so here you are. Leaving out dairy means the subtle and fragrant aromas of the celeriac aren’t blotted out by a rich and heavy liquid, rather carried beautifully and enhanced. The nut milk is a perfect partner for celeriac, as the vegetable also has a slight nutty taste. All this soup needs to be perfect is a similar flavour palette to celeri remoulade: a touch of mustard, salt and pepper and some lemon. If you are feeling artistic, sprinkle a little chopped parsley before serving.
Creamy Knob Soup
1 celeriac, peeled and diced (the flesh discolours quickly, but don’t worry it won’t matter in soup)
1 onion finely chopped
1/3 pint almond milk
Juice of one lemon
1/2 tsp Colman’s mustard. I know I said ‘French’ flavours, but French mustard is so weak -this soup needs a bit of English to give it some punch.
salt and pepper
Pour a glug of very good olive oil into a saucepan. Fry the onions until translucent then add the celeriac. Turn the heat to low, cover the pan and let the vegetables sweat for about twenty minutes. You will need to keep a very close eye on them -the aim is to soften, but not have any brown edges.
Now add the lemon juice and stir well, then add the mustard and almond milk and cook until the celeriac is very soft indeed. It may not need too long.
Blend the soup in a blender until perfectly smooth. Season to taste with salt and pepper, adding a little more mustard or lemon if it requires and perhaps a sprinkle of parsley.
hongkonggourmet 