Beating bowel cancer together

Celeriac Soup with Celeriac Crisps and Parsley Oil

From award winning Scottish chef and author Mark Greenaway


  • 1 whole celeriac
  • 3 shallots
  • 1 clove of garlic
  • 250ml full fat milk
  • 250ml double cream
  • 250ml good quality chicken stock
  • 125g unsalted butter
  • Salt for seasoning
  • Oil for frying

Approximately 4 servings.


  • Peel the celeriac and discard the peelings
  • Take a vegetable peeler and peel enough of the inside of the celeriac for the crisps (you need about 6 shavings per person) cover these in boiling water and allow to cool completely
  • Drain the shavings on a towel until completely dry
  • Deep fry the shavings until they crisp up and colour to a golden brown
  • Drain on kitchen paper and season with a little salt
  • Chop the remaining celeriac into medium dice
  • Finely dice the shallots
  • Crush the garlic clove
  • In a heavy based pot gently melt the butter
  • Add the chopped celeriac, garlic, shallots and a pinch of salt
  • Gently cook for about 15 minutes or until soft
  • Add the cream, milk and chicken stock and simmer for 15 minutes
  • In a food processor blend the mixture until silky smooth
  • Check for seasoning and season as required

Parsley Oil


  • 1 bunch flat leaf parsley (picked and stalks removed)
  • 250ml rapeseed oil


  • Blanch half of the parsley leaves in salted boiling water for 30 seconds
  • Refresh in ice water until completely cold
  • Squeeze out all of the excess water
  • Into a blender add the blanched parsley, raw parsley and rapeseed oil and blend until smooth
  • Pass through a fine sieve and reserve until required


To serve, pour the soup into warmed bowls, sprinkle over the celeriac crisps and drizzle with the parsley oil.


Image credit: Paul Johnston 

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