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    Recipe for butternut and celeriac soup

    Serves 4

    2tablespoons olive oil
    1small onion, finely sliced
    2teaspoons salt
    Black pepper, to taste
    1medium butternut squash (about 2½ pounds), peeled and cubed
    1small celery root, peeled and cubed
    2teaspoons chopped dried rosemary
    4cups vegetable stock
    ½cup heavy cream (optional, for garnish)

    1. In a large soup pot over medium heat, heat the oil. Add the onion, salt, and pepper. Cook, stirring often, for 8 minutes, or until softened. Stir in the squash, celery root, and rosemary. Cook, stirring often, for 10 minutes.

    2. Add the stock and bring to a boil. Add water, if needed, to cover the vegetables. Lower the heat, cover the pan, and simmer for 20 minutes or until the vegetables are tender.

    3. In a blender, puree the soup in batches until completely smooth. Return to the pot, taste for seasoning, and add more salt and pepper, if you like. Ladle into bowls and add a swirl of cream, if using. Adapted from “The French Market Cookbook”