Fish tales
Magazine

Celeriac soup with smoked mackerel

Recipe (starter)

This heart warming celeriac soup is very healthy and easy to make. Topped off with chunks of hot smoked mackerel, this soup is an absolute treat!

 

  • 1

    Heat 2 tablespoons of olive oil in a frying pan on medium high heat. Softly fry the onion, leek, celery and celeriac for a few minutes without coloring the vegetables.

  • 2

    Add the stock, bring to a boil and simmer for 20 minutes.

  • 3

    Blend the soup in a blender or a hand blender. Add the cream and gently boil down the soup for another 5 minutes. Season with salt and pepper.

  • 4

    Pour the soup in 4 bowls and divide the smoked mackerel over the bowls. Garnish the soup with chervil, pepper and a few drops of extra virgin olive oil.

Ingredients

  • - 1 onion, finely chopped

  • - 1 leek, white part finely chopped

  • - 1 celery stick, finely chopped

  • - 1 celeriac, peeled and cut in cubes

  • - 1 liter of vegetable- or chicken stock

  • - 125 ml cream

  • - 200 g smoked mackerel fillets, skin removed, in rough chunks

  • - handful of chervil, finely chopped

  • - olive oil, extra vierge

  • - olive oil, for frying

  • - salt and pepper

  • 40 min
  • 4 persons