Georgina Hayden’s potato and celeriac soup with almond breadcrumb topping – recipe
As September rolls in, the transition to soup season is palpable, and today, I’m thrilled to introduce a fantastic recipe for celeriac and potato soup, enhanced by a crunchy, nutty pangrattato topping. Georgina Hayden, a passionate culinary expert, eagerly awaits this time of year. “As soon as September arrives, my stick blender comes out. Just like I savor salads in the spring, I immerse myself in soup as summer fades. With autumn approaching, I’m all set to ladle out some comfort,” she shares.
Celeriac takes center stage in Hayden’s soup, offering a rich, creamy texture with little fuss. “You can skip the almond pangrattato if you’re pressed for time, but I strongly recommend it as a delightful touch,” she adds.
For those excited to whip up this comforting dish, here’s a straightforward guide to making celeriac soup with almond pangrattato:
**Prep Time:** 15 minutes
**Cook Time:** 40 minutes
**Servings:** 4-6
**Ingredients:**
– 50g butter
– Olive oil
– 3 garlic cloves, peeled and finely sliced
– 2 leeks, finely sliced and rinsed
– ½ bunch of thyme, leaves picked
– Sea salt and freshly ground black pepper
– 1 medium celeriac (around 750g), peeled
– 1 medium potato (about 250g), peeled
– 1.25 liters vegetable stock
– 30g flaked almonds
– 100g ciabatta, torn into small pieces
– 150ml single cream
**Instructions:**
Start by melting 35g of butter in a large saucepan with a splash of olive oil over medium-low heat. Add two of the garlic cloves, all the leeks, and half of the thyme leaves, seasoning generously. Sauté for about 12-15 minutes until the leeks are soft but not browned.
While the leeks are cooking, chop the celeriac and potato into uniform pieces to ensure even cooking. The smaller the pieces, the quicker the soup will cook. Once the leeks are tender, incorporate the celeriac and potato into the pan, pour in the vegetable stock, and bring the mixture to a boil. Then, reduce to a simmer, cover, and cook for about 15-20 minutes until the vegetables are tender.
In a separate medium frying pan, heat over medium heat and melt the remaining 15g of butter. When it starts to smell nutty, add a tablespoon of olive oil, the remaining garlic and thyme, along with the flaked almonds. Toast until golden, then mix in the torn ciabatta and season generously before removing from heat.
When the potatoes and celeriac are fully cooked, take the pot off the heat and stir in the cream. Use a stick blender to blend until smooth. Finally, taste and adjust the seasoning before serving topped with the pangrattato.
Are you ready to embrace soup season? This recipe promises to bring warmth and comfort as the days begin to cool.
