Celeriac is a wonderfully versatile vegetable at this time of year. It's great used raw, julienned and mixed with grain mustard mayonnaise, or mashed and served with beef or game. Our favourite is a soup. - Jeremy Strode, Bistrode
- 125 gm unsalted butter
- ½ onion, coarsely chopped
- ½ leek, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 small celeriac (about 1.5kg), peeled and coarsely chopped
- 2 desiree potatoes, peeled and coarsely chopped
- 18 Pacific oysters, freshly shucked
- 60 ml pouring cream (¼ cup)
- 1Melt butter in a heavy-based saucepan over low heat, add onion, leek and celery and cook, stirring occasionally, for 5 minutes or until translucent. Add celeriac and cook, stirring occasionally, for another 5 minutes. Add potatoes and 2 litres of water, increase heat to medium, bring to the boil and season to taste with sea salt and freshly ground white pepper. Simmer for 20-25 minutes or until celeriac and potatoes are cooked. Remove from heat.
- 2Process soup in batches using a food processor or blender until smooth, then pass through a strainer and season to taste. Divide soup among warm bowls, top each with 3 oysters, drizzle with cream and serve.
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