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Celeriac soup with almond pangrattato
The Guardian Weekly
|September 13, 2024
I'm not ashamed to say that as soon as September hits, my stick blender comes out. Just as I embrace salads when the clocks go forward in the UK, I wholeheartedly throw myself into soup season once the summer holidays end. Autumn is approaching in the northern hemisphere and I'm ready with my ladle. Celeriac is one of my favourite soup heroes, because it gives the creamiest, silkiest finish with little effort. You don't have to make the almond pangrattato, but it is a wonderful addition.
Put 35g of the butter in a large saucepan with a drizzle of olive oil and put it on a medium-low heat.
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