Butterbean and celeriac velouté with chermoula

Name: Butterbean and celeriac velouté with chermoula
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Ingredients: 1 celeriac, about 500 g (1 lb2 oz), cubed; a squeeze of lemon; ½ teaspoon salt; 300 g (10½ oz) cooked butterbeans; 4 tablespoons chermoula dressing; 2 celery stalks, finely chopped; 2 garlic cloves, chopped; 1 onion, finely chopped; 2 tablespoons crème fraîche (optional); 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Celeriac soup is heavenly and benefits from being made in advance – perhaps the night before you plan to eat it – to give the flavours time to meld. The soup will then be ready to be reheated and served hot. It is also lovely when served chilled.

Ingredients

1 celeriac, about 500 g (1 lb2 oz), cubed</

Method

Drop the cubed celeriac into a bowl of cold water with a squeeze of lemon. This will stop it browning.

Heat the olive oil in a large saucepan. Add the celery, onion and garlic and cook for 10 minutes until soft and translucent but not brown. Add the drained celeriac cubes and cook for a further 5 minutes, then tip in the butterbeans with 800