Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, celeriac & parma ham soup. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Check Out Great Products On eBay. Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.
Celeriac & Parma Ham Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Celeriac & Parma Ham Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook celeriac & parma ham soup using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Celeriac & Parma Ham Soup:
- Get 700 g chopped celeriac
- Make ready 70 g Parma Ham, shredded
- Make ready 1 large onion, diced
- Make ready 900 mls vegetable stock
- Make ready 1 tbsp olive oil
- Get Salt and pepper
Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese - try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ. Celeriac is an unusual and nutritious vegetable with a wide variety of uses. On the other hand, celeriac is a pale-yellow, dense, knobby (some say even ugly) root; it's roughly the size and shape of a grapefruit.
Instructions to make Celeriac & Parma Ham Soup:
- Gently fry the onions in the olive oil for 5 minutes, until the onions are soft and translucent.
- Add the Parma ham and allow it to cook gently with the onions for a further 2-3 minutes.
- Add the celeriac and stock to the pan, bring the stock to a boil and then simmer gently for 30 minutes, or until the celeriac is very soft and tender.
- Allow the soup to cool slightly before blending. Season to taste with salt and pepper before serving.
Like most root vegetables, celeriac is excellent in stews and soups, and makes a perfect a gratin — with or without the addition of potato. It also makes an amazingly silky purée. Celeriac stands in for noodles in the warming soup. To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Celeriac is one of the most under-rated vegetables, combining a faint celery and aniseed flavour with a versatile creamy texture.
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