Black Garlic Kitchen

Black Garlic Celeriac Soup with Black Garlic Sage and Hazelnut Pesto

Earthy, sweet roasted celeriac with its nutty undertones combined with the tanginess from added Bramley apple pairs so well with BGK’s pungent, nutty Black Garlic hazelnut pesto. The roasted celeriac creates a wonderful velvety creamy texture to this delicious hearty soup. Perfect for serving up on chilly days.

Black Garlic Kitchen Garden showcase autumn vegetable, fruit and herb – Celeriac, Bramley Apples and Sage

Black Garlic Celeriac Soup

Prep: 30 mins | Cook: 2.5 hours to roast the celeriac + 35 mins to cook the soup | Serves: 6

V: use vegetarian cheese alternative to Parmesan

Ingredients

  • 2 celeriac
  • 4 tbsp olive oil
  • 2 tbsp Black Garlic Sea Salt or sea salt
  • 2 sprigs fresh rosemary
  • 50g butter
  • 2 large onions – peeled and finely chopped
  • 1 Bramley apple – peeled, cored and diced
  • 3 cloves white garlic – crushed
  • 1.5 litres vegetable stock
  • 1 bay leaf
  • 1 tsp Black Garlic Sea Salt or table salt
  • ½ tsp ground white pepper
  • 1 tsp sugar
  • Extra salt, white pepper and sugar to taste
  • 300 ml crème fraîche
 

For the Black Garlic hazelnut and sage pesto

  • 6g fresh sage – leaves only
  • 150ml extra virgin olive oil
  • 50g blanched, toasted hazelnuts
  • 2 cloves white garlic – peeled and chopped
  • 6 cloves Black Garlic – roughly chopped
  • Squeeze of lemon juice
  • ¼ tsp Black Garlic Sea Salt or sea salt
  • ¼ tsp freshly ground black pepper
  • 25g grated Parmesan cheese or vegetarian alternative

Method

  • Preheat the oven 200C/180Cfan/Gas 4.
  • Start by preparing the celeriac – place each celeriac on a large sheet of foil. Drizzle 2 tablespoons of olive oil over each celeriac. Sprinkle 1 tablespoon of Black Garlic Sea Salt over each celeriac. Place 1 sprig of rosemary on top of each celeriac. Wrap each celeriac tightly in foil. Place the celeriac parcels on a baking sheet. Roast in the oven for 2 – 2 ½ hours until tender. Check the celeriac after 2 hours to see if it is cooked by making sure a sharp knife will pass through to the centre easily, if not, put the celeriac parcels back in the oven. Once tender, remove from the oven.
  • Leave the celeriac to cool down a little before removing the foil and discarding the rosemary sprigs. Cut off the top and bottom of each celeriac then cut the skin off in a thin layer until all the skin is removed. Remove any blemishes with a knife. Chop the celeriac into chunks. Set aside until ready to use.
  • Place a large saucepan set over a medium heat and add the butter. Once the butter has melted, add the onion, apple and white garlic. Sweat for 5 minutes then add the cooked celeriac. Stir well, add the stock, bay leaf, salt, white pepper and sugar.
  • Bring to the boil, reduce the heat to low, cover the saucepan with a lid and simmer for 30 minutes.
  • Remove the bay leaf and transfer the soup to a blender or food-processor, or use a hand blender. Blend to a smooth and velvety consistency.* Taste for seasoning and adjust according to preference.
  • Return the soup to the saucepan (if necessary). Stir in the crème fraîche and reheat the soup over a medium heat to warm through without boiling. Check for seasoning again.
  • While the soup is cooking make the Black Garlic Sage and Hazelnut Pesto – place all the ingredients with the exception of the Parmesan cheese, in a blender and blitz until the ingredients are combined. Add the Parmesan cheese and blitz for 30 seconds. Check the seasoning and set to one side.
 

To Serve: ladle the soup into warmed bowls, dot with Black Garlic hazelnut and sage pesto.

Top Tip:* roasting the celeriac intensifies the flavour. If the soup is too thick add more stock until the desired consistency is reached.

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