Monday, September 9, 2013

Celeriac and Oyster Soup

This is my own recipe. I've made it with homemade fish stock and with vegetable stock but not with just plain water. The homemade fish stock worked best. This makes a thick soup that serves 2-3. For more, just use a larger celeriac (mine was organic and therefore small) and more liquid.

St John Restaurant in Smithfield serves a similar soup garnished with snails.

Celeriac and Oyster Soup

1 small bulb celeriac, peeled and thinly sliced
1 medium potato, peeled and sliced
1 small onion, peeled and finely sliced 
50g butter
3 cups fish or vegetable stock or water
2 sprigs thyme
2 sprigs parsley
100ml cream or to taste
salt and pepper
6 oysters

On a low heat, saute the onion in butter until soft. Stir in the sliced celeriac and potato; add the fresh herbs; toss until coated; pour in the stock. Bring to the boil, reduce to a simmer and cook until the celeriac and potato are soft - about 10 or 15 minutes. Remove the herbs and blend until smooth.

Re-heat the soup, stir in cream, season with salt and pepper.

To serve, ladle soup into bowls, top each bowl with 2-3 oysters (squeezing a bit of lemon over the oysters first, if desired). Some finely chopped dill would have added to the visual appeal.

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