Creamy Celeriac Soup

• khẩu phần: 6

Nguyên liệu

3 tbsp rapeseed oil

1 thumb-sized piece of ginger, grated

3 shallots, finely sliced

4 garlic cloves, finely sliced

A knob of butter

1 celeriac, peeled and diced

2 sprigs of fresh coriander, chopped

2 sprigs of fresh parsley, chopped

1.251 vegetable stock

125mI cream

Salt and black pepper

Fresh bread

Hướng dẫn

1 Heat the oil In a large saucepan over a low heat. Add the grated ginger, sliced shallots and garlic and lightly fry, stirring continuously. Cook until the shallots are soft.

2 Add the butter and allow to melt before stirring in the celeriac and herbs. Pour over a generous gulp of the chicken stock and sweat the vegetables for five minutes, before adding the remaining stock. (Sweat the vegetables by adding a small amount of stock to prevent burning and seal with the lid of the saucepan to create as much steam and pressure as possible - this helps in tenderising the veg and releasing flavour.)

3 Pour over the remaining stock and simmer with the lid on for 30 minutes, or until the celeriac is tender. Remove from the heat and allow to cool.

4 Pour in the cream and blend until smooth. 5 Season with salt and pepper to taste and serve with fresh crusty bread.