Hearty Winter Soup Recipe
A bright new year has just begun, and as many of us turn to a more conscious way of eating, our hearty winter soup recipe might be just the thing to kickstart your culinary curiosity.
Roasted celeriac and Jerusalem artichoke soup
While the weather is cold and the evenings are dark, it can be hard to get into the rhythm of healthy eating. One thing that will never disappoint is a nice hearty winter soup made from scratch, and The Falmouth’s culinary team offer a little guidance with this recipe for a rich and warming celeriac and artichoke soup. Brimming with flavour and sure to satisfy, why not have a go at home? You might well just find a new favourite.
Ingredients
Two small or one large celeriac
250g Jerusalem artichoke
Four cloves garlic
Olive oil
Two sprigs rosemary
One large onion
One litre vegetable stock
250ml double cream or vegan double cream
Salt
Pepper
Method
Start by removing and discarding the outer skin off the celeriac, before roughly chopping it into cubes.
Thoroughly wash the artichoke and roughly chop, but don’t peel it as the skin contains plenty of flavour.
Peel and slice your onion, and lightly crush the cloves of garlic.
Add all the ingredients to a heavy bottom saucepan with a good amount of olive oil and gently fry before adding the rosemary.
Once all the ingredients are translucent, add one litre of vegetable stock and gently boil for a further 15 to 20 minutes.
Finish with the double cream (or your vegan alternative).
Now the soup is ready to blend – you want to make sure the soup is still nice and hot to get that smooth texture.
Once blended to your liking, season with salt and pepper to taste and serve.
For an extra luxurious addition, you can garnish your soup with some chopped chives and a flourish of truffle oil.
If you’ve had a go at home, we’d love to see your skills! You can share your delicious creations by tagging us on Instagram.