Slow cooker recipes

Cream of celeriac soup

Silky smooth and deeply nourishing, this cream of celeriac soup is lifted by lemon and chervil and finished with a drizzle of olive oil.
CREAM OF CELERIAC SOUP
8
8H 30M

Ingredients

Method

1.

Combine celeriac, onion, garlic, celery, the water and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.

Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker; stir in cream. Cook, covered, on high, until hot; season to taste.

3.

Serve soup sprinkled with chervil; drizzle with oil.

Be careful when blending or processing hot soup – don’t over-fill the container (one-third to half-full as a guide), and make sure that the lid is secure.

Note

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