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Celeriac soup with smoked trout toasties

Name: Celeriac soup with smoked trout toasties
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 3 potatoes, peeled, roughly chopped; 600ml salt-reduced chicken or vegetable stock; 1 large celeriac, peeled, roughly chopped; 2 tablespoons olive oil or unsalted butter; 1 onion, chopped; 4 celery stalks, thinly sliced, a few inner leaves reserved; 1/2 teaspoon grated nutmeg; Good pinch of cayenne; 1 teaspoon celery seeds (see Notes); 200g smoked trout fillet, shredded; 1/2 cup (60g) grated gruyere or cheddar; 4 tortillas

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35m

Celeriac soup with smoked trout toasties

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by Jill Dupleix

Food writer

Oct 03, 2015

The nutty, almost smoky flavour of celeriac lightens this velvety soup, spiked with its distant cousins celery and celery seeds. The toasties served on the side turns soup into a light lunch or supper.

3 potatoes, peeled, roughly chopped
600ml salt-reduced chicken or vegetable stock
1 large celeriac, peeled, roughly chopped
2 tablespoons olive oil or unsalted butter
1 onion, chopped
4 celery stalks, thinly sliced, a few inner leaves reserved
1/2 teaspoon grated nutmeg
Good pinch of cayenne
1 teaspoon celery seeds (see Notes)

Smoked trout toasties

200g smoked trout fillet, shredded
1/2 cup (60g) grated gruyere or cheddar
4 tortillas

Method

1.

Place potatoes in a pan with stock and 600ml water and bring to the boil. Add celeriac and simmer over medium-low heat for 20 minutes until tender.
2.

Meanwhile, heat oil or butter in a pan over medium heat. Add onion and celery and cook, stirring, for 10 minutes or until softened. Add to celeriac pan and simmer for 10 minutes. Remove a few pieces of celeriac, finely chop, then set aside.
3.

In batches, blend soup until a smooth puree. Return to pan with the celeriac and spices. Season and stir to combine.
4.

For the smoked trout toasties, heat a chargrill pan on medium-high heat. Scatter the trout and grated cheese over 2 tortillas. Season well with pepper, then sandwich with the remaining tortillas. Place on the grill for 2 minutes until lightly browned, then carefully turn and grill the other side for 2 minutes or until the cheese melts. Cut into fingers.
5.

Divide soup among bowls, then scatter with celery leaves and celery seeds, and serve with the toasties.