Pear and celeriac soup

Ben Taylor serves this soup with curry oil, garlic mushrooms and toasted pecans
Celeriac and pear soup

Ben Taylor, head chef at Lucknam Park Cookery School near Bath, shares his recipe for pear and celeriac soup with garlic mushrooms and toasted spices

www.lucknampark.co.uk

Serves    4

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FOOD Magazine issue 187

For the celeriac soup

  • Unsalted butter 25g
  • Celeriac 350g, peeled and diced
  • White onion 1, peeled and finely diced
  • Pear 1, peeled, cored and sliced
  • Vegetable stock (or water) 300ml
  • Whole milk 200ml

For the mushrooms

  • Mixed wild mushrooms 125g
  • Garlic 1 clove, minced
  • Unsalted butter 10g

To serve

  • Cumin seeds 2g
  • Coriander seeds 2g
  • Mustard seeds 2g
  • Black peppercorns 2g
  • Curry powder 1g
    Olive oil 2 tbsp
    Pecans 25g, toasted and crushed
  1. For the celeriac soup: melt the butter in a pan and add the celeriac and onion. Add a pinch of salt and sweat until soft and lightly coloured (around 3-5 minutes).
  2. Add the pear and sweat for a further 2 minutes.
  3. Pour in the stock (or water) and milk and bring to the boil. Then turn heat down to a medium simmer for 10-15 minutes until the fruit and vegetables are tender.
  4. Pour the soup into a blender and blitz until smooth. Season with salt and white pepper to taste.
  5. For the mushrooms:heat a little oil in a sauté pan. Add the mushrooms, garlic and butter. Season and set aside.
  6. To serve: in a separate pan, toast the seeds. When toasted, grind into a powder with the peppercorns using a pestle and mortar. Mix this powder with the curry powder and the oil.
  7. Ladle the soup into bowls. Scatter the mushrooms and pecans over the top and drizzle with the curry oil.

You will need

For the celeriac soup

  • Unsalted butter 25g
  • Celeriac 350g, peeled and diced
  • White onion 1, peeled and finely diced
  • Pear 1, peeled, cored and sliced
  • Vegetable stock (or water) 300ml
  • Whole milk 200ml

For the mushrooms

  • Mixed wild mushrooms 125g
  • Garlic 1 clove, minced
  • Unsalted butter 10g

To serve

  • Cumin seeds 2g
  • Coriander seeds 2g
  • Mustard seeds 2g
  • Black peppercorns 2g
  • Curry powder 1g
    Olive oil 2 tbsp
    Pecans 25g, toasted and crushed

Method

  1. For the celeriac soup: melt the butter in a pan and add the celeriac and onion. Add a pinch of salt and sweat until soft and lightly coloured (around 3-5 minutes).
  2. Add the pear and sweat for a further 2 minutes.
  3. Pour in the stock (or water) and milk and bring to the boil. Then turn heat down to a medium simmer for 10-15 minutes until the fruit and vegetables are tender.
  4. Pour the soup into a blender and blitz until smooth. Season with salt and white pepper to taste.
  5. For the mushrooms:heat a little oil in a sauté pan. Add the mushrooms, garlic and butter. Season and set aside.
  6. To serve: in a separate pan, toast the seeds. When toasted, grind into a powder with the peppercorns using a pestle and mortar. Mix this powder with the curry powder and the oil.
  7. Ladle the soup into bowls. Scatter the mushrooms and pecans over the top and drizzle with the curry oil.
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'You can also make this soup with seasonal parsnips or Jerusalem artichokes,' says Ben

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FOOD Magazine issue 187

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FOOD Magazine issue 187
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