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Celeriac soup with smoked trout toasties
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Creamy celeriac soup with a hint of smoky flavor, served with crispy toasties for a satisfying meal.
Ingredients:
  • 60g gruyere
  • 4 tortillas
  • 3 potatoes, peeled, roughly chopped
  • 600ml chicken style liquid stock or vegetable liquid stock
  • 1 large celeriac, peeled, roughly chopped
  • 36.40 gm olive oil or unsalted butter
  • 1 onion, chopped
  • 4 celery stalks, thinly sliced, a few inner leaves reserved
  • 1/2 tsp grated nutmeg
  • Good pinch of cayenne
  • 1 tsp celery seeds (see Notes)
  • 200g smoked trout fillet, shredded
Instructions:
  • Combine potatoes, stock, and 600ml water in a pan and bring to a boil. Stir in celeriac and simmer gently for 20 minutes until tender.
  • Heat oil or butter in a pan over medium heat. Sauté onion and celery for 10 minutes until softened. Add to celeriac and simmer for 10 minutes. Reserve and finely chop a few pieces of celeriac.
  • Blend the soup in batches until smooth. Add celeriac and spices back to the pan. Season generously and stir well to combine.
  • Preheat a chargrill pan over medium-high heat. Evenly spread smoked trout and grated cheese on 2 tortillas. Season generously with pepper and top with the remaining tortillas. Grill for 2 minutes until lightly golden, then flip and grill for another 2 minutes until the cheese is melted. Slice into fingers and enjoy!
  • Ladle soup into bowls, sprinkle with fresh celery leaves and celery seeds, and enjoy with the toasties on the side.

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