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Potato, celeriac and ginger soup Add to ...

Why should the kids have all the fun on Halloween? This fun, sophisticated menu salutes the adults.

In this soup, combining potato and celeriac with ginger gives a depth to the vegetables, but it is the pickled ginger that really makes it shine.

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  • Servings: 4


3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper


2 tablespoons slivered pickled ginger


Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger.

Suggested Wine Pairings

A small glass of medium-sweet sherry would be splendid with this soup. - Beppi Crosariol

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