Celeriac soup with chilli crab samosas

Richard Corrigan enlivens a warming soup with crisp parcels of spicy crab for a lovely lunch or light supper
By Richard Corrigan
Celeriac soup with chilli crab samosas
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1½ cloves garlic, finely chopped
  • 1 large celeriac, peeled and cubed
  • 300 ml milk
  • 300 ml chicken stock, or enough to cover
  • 150 g butter
  • 250 ml double cream

For the samosas

  • 150 g white crab meat
  • 100 g brown crab meat
  • 1 tsp ground green cardamom seeds
  • 1 red chilli
  • 1 small bunch coriander, roughly chopped
  • ½ oranges, grated zest only
  • ½ limes, grated zest and juice
  • 12 spring roll wrapper
  • vegetable oil


1. For the soup: heat the olive oil in a large saucepan over a medium heat and gently fry the onions, garlic and celeriac for 5 minutes or until the onions are translucent and slightly softened, but not browned.

2. Pour in the milk and enough chicken stock to cover then simmer for 15-20 minutes, or until the celeriac is tender.

3. Use a stick blender to blend the soup to a smooth consistency then stir in the butter and cream and season to taste with salt and freshly ground black pepper. Set aside.

4. For the samosas: in a bowl mix together the white and brown crab meat, cardamom, chilli, coriander, orange zest, lime zest and juice. Season to taste.

5. Place 2 teaspoons of the samosa filling towards the front of a spring roll wrapper. Fold the front corner over the filling to form a triangle, then fold the remaining wrapper over the top to seal the triangle, tucking the sides under neatly. Brush the edges with a little water and seal. Repeat to make 12 samosas.

6. Pour enough vegetable oil into a large frying pan so that it comes 2cm up the side of the pan and place over a medium-high heat until hot. Working in batches, add the samosas and fry for 3-4 minutes, until crisp and golden, turning once or twice during cooking.

7. Remove the samosas from the oil and drain on kitchen paper.

8. To serve, reheat the soup over a low heat for 5 minutes then pour into warmed serving bowls. Serve the samosas alongside.

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