The nutty, almost smoky flavour of celeriac lightens this velvety soup, spiked with its distant cousins celery and celery seeds. The toasties served on the side turns soup into a light lunch or supper.
- Place potatoes in a pan with stock and 600ml water and bring to the boil. Add celeriac and simmer over medium-low heat for 20 minutes until tender.
- Meanwhile, heat oil or butter in a pan over medium heat. Add onion and celery and cook, stirring, for 10 minutes or until softened. Add to celeriac pan and simmer for 10 minutes. Remove a few pieces of celeriac, finely chop, then set aside.
- In batches, blend soup until a smooth puree. Return to pan with the celeriac and spices. Season and stir to combine.
- For the smoked trout toasties, heat a chargrill pan on medium-high heat. Scatter the trout and grated cheese over 2 tortillas. Season well with pepper, then sandwich with the remaining tortillas. Place on the grill for 2 minutes until lightly browned, then carefully turn and grill the other side for 2 minutes or until the cheese melts. Cut into fingers.
- Divide soup among bowls, then scatter with celery leaves and celery seeds, and serve with the toasties.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set