Monday, February 7, 2011

Creamy Celeriac-Potato Soup with Roasted Shallots

I picked up some celeriac and potatoes (among many, many other things) at Winter Fare this weekend, and the sleet and freezing rain just called out for soup.

For an extra touch, mince an additional shallot and fry until crisp, then use a bit on each bowl as a garnish.

1 1/2 lbs potatoes, peeled and cubed
1 1/2 - 2 lbs celeriac, peeled and cubed
Vegetable stock and/or water
1 bay leaf
4 roasted shallots, peeled
1/4 cup dry sherry
3/4 cup whole milk
Salt and pepper to taste

Combine the potatoes and celeriac in a soup pot and cover with stock and/or water. Add the bay leaf. Bring to a boil, then simmer until the vegetables are nice and tender.

When the vegetables are tender, add the shallots and puree the soup with an immersion blender (or in batches in a blender or food processor, or with a food mill - then return to the pot) until nice and smooth. Stir in the sherry, then the milk, then add salt and pepper to taste. Serve hot.

Serves about 6.

Variation: Use a head of roasted garlic in place of the shallots.

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