Celeriac Soup with Choux Fritters
This Celeriac Soup with Choux Fritters recipe is really easy but really tasty and impressive looking, there are just two ingredients plus seasoning in the soup!
Ingredients
For the soup:
- 1 celeriac peeled and diced
- 1 litre full fat milk
- Salt and pepper
For the fritters:
- 200ml water
- 85g butter
- 115g plain flour
- 3 medium eggs
- A pinch of salt
- 100g celeriac, peeled and julienned
To serve:
- 50ml olive oil
- 50ml double cream
Method
Heat a deep fat fryer to 170°C.
Put the celeriac and milk into a pan, bring to the boil then simmer for 5 minutes. Season then blitz in a food processor until smooth. Pour back in to the pan and keep warm.
To make the choux fritters, put the water and butter into a pan over a medium heat, then gently beat in the flour until the mixture is thoroughly combined. Leave to cool slightly and add the eggs, one by one, beating them as you add them. Finally add the celeriac and mix in thoroughly.
Fry spoonfuls of the choux fritter mix for 2–3 minutes until golden and crispy.
Remove from the fryer and drain on a paper lined plate.
To serve spoon the soup into warm bowls, drizzle over oil and cream and top with some of the fritters.
Ingredients
For the soup:
- 1 celeriac peeled and diced
- 1 litre full fat milk
- Salt and pepper
For the fritters:
- 200ml water
- 85g butter
- 115g plain flour
- 3 medium eggs
- A pinch of salt
- 100g celeriac, peeled and julienned
To serve:
- 50ml olive oil
- 50ml double cream
Method
Heat a deep fat fryer to 170°C.
Put the celeriac and milk into a pan, bring to the boil then simmer for 5 minutes. Season then blitz in a food processor until smooth. Pour back in to the pan and keep warm.
To make the choux fritters, put the water and butter into a pan over a medium heat, then gently beat in the flour until the mixture is thoroughly combined. Leave to cool slightly and add the eggs, one by one, beating them as you add them. Finally add the celeriac and mix in thoroughly.
Fry spoonfuls of the choux fritter mix for 2–3 minutes until golden and crispy.
Remove from the fryer and drain on a paper lined plate.
To serve spoon the soup into warm bowls, drizzle over oil and cream and top with some of the fritters.
