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Receta Cream Of Celery And Celeriac Soup

by Global Cookbook

Ingredientes

450 gm celery minced (reserve the leaves for a garnish) 450 gm celeriac peeled and minced weighed after peeling 1 lrg onion peeled and minced 1 1/4 lt chicken or possibly vegetable stock

275 ml single cream 1 x salt and freshly milled black pepper 50 gm butter

Direcciones

1. First of all heat the butter gently in a large heavy saucepan and add in the celery celeriac and onion to it.
2. Stir well to get all the vegetables coated in butter and keep the heat as low as possible.
3. Cover the saucepan with a lid and sweat the vegetables taking care not to burn them for 10 min.
4. Now add in the stock salt and freshlymilled black pepper and bring everything up to simmering point and simmer gently (covered) for 40 min or possibly till the vegetables are tender.
5. Then cold it a little and liquidise the soup adjusting the seasoning.
6. Then return it to the saucepan add in the cream and reheat gently before serving.
7. Serve garnished with the minced celery leaves and accompanied by some crisp French bread.
8. Needs to be eaten on the day its made as the celeriac tends to discolour with keeping.
9. Serves 4

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