Chunky Beetroot, Celeriac, and Potato Soup

Sun, 12 Apr 2009 18:52:00 GMT

Here's a great soup for these dreary early-spring days. I make soup about once a fortnight, keeping a rolling supply in the fridge and freezer (sometimes supplemented with supermarket soup!) Typically I just pop down to the local greengrocer and work out my soup based on what they have, as is the case with this one.

Ingredients

50g Unsalted Butter
250g Dry Cured Unsmoked Back Bacon

Chop the bacon into pieces about 1cm square. Then fry in the butter until the edges are all turning brown and crispy.

390g Brown Onion, 2 onions, 440g before peeling
125g Celery, 2 sticks

Dice the celery and onion into pieces no more than 5mm to a side. Add to the frying bacon and, on a lower heat, cook through translucent until browning.

776g Celeriac, 1 large Celeriac > 1kg
925g Potato, 6 medium Wilja potatos (Deseree would be fine)
300g Beetroot, 6 small beetroots

Peel and dice all of the above into roughly 5mm-per-side cubes. Toss with the browned onion, celery, and bacon.

8g Fresh Oregano, a small handful
14g Garlic, 6 cloves
4 dried Bay Leaves, quite large
1 tbsp fresh ground Black Pepper

Finely chop the Oregano and Garlic and add to the pot, add the bay leaves and pepper.

1.3lt good Beef Stock, make your own or buy a liquid stock
2.5lt Water

Add the liquid, bring to a boil, reduce to a casual simmer, then leave simmering for at least an hour, util the potato should is breaking down. Give it a sturdy mixing with a whisk, breaking up the potato further, which will thicken the soup slightly. Now it is time to carefully add salt, "to taste."

This should give you about 4 litres of soup. Weighing in at about 160 Calories per 300g serve (8g protein, 22g carbs, 4g fat.)

Soup!

Yvan Seth's Hole in the Internet

Chunky Beetroot, Celeriac, and Potato Soup