I spent last weekend in Tipperary for a friend’s wedding, which was probably the best wedding I’ve ever been to! The craic was mighty! These two love birds are total foodies, and the food was exceptional… I’m still plodding along even now after the weekend of gluttony. Last night I decided to give Celeriac Soup a bash, it was on their menu, and I love the taste of celeriac. This is ridiculously easy to make, so give it a go. I decided to add walnuts as I think the nuttiness is a nice addition. My version is much thicker though as I love a thick soup, feel free to add more stock if you like yours lighter.
As well as all the festivities over the weekend, I managed to get a few walks in. We were staying really close to The Glen of Aherlo, which is a big walking attraction, so Saturday morning we got up early to do a nice walk from The Christ The King Statue. This statue overlooks the Glen and apparently blesses the Glen, its people and all those that pass by! It was a gorgeous morning and a great way to start the day!
1 Celeriac Peeled and Chopped Into Cubes
2 Leeks Chopped
1 onion chopped
2 cloves garlic crushed
1.5- 2 litres Chicken Stock (depending how thick you want it)
1 Large Handful Chopped Walnuts
1 tbsp Oil
Salt and Pepper
1. Heat oil in your largest, heavy bottomed pot. Add in garlic, onion, leeks, and celeriac and let them sweat for about 10 minutes.
2. Add your chicken stock and let it simmer for about 20- 25 minutes. You don’t want it to boil, a medium low heat is grand.
3. Blitz with a hand blender. (This sounds obvious but take it off the heat for the part, you don’t want to scald your face with the splashes). Season with salt and pepper to taste.
4. Chop up walnuts and throw most into the soup and stir, reserve some for serving.
5. Serve in nice warmed bowls with a sprinkling of walnuts on top.