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Ingredients
- 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
Directions
- First of all heat the butter gently in a large heavy saucepan and add in the celery celeriac and onion to it.
- Stir well to get all the vegetables coated in butter and keep the heat as low as possible.
- Cover the saucepan with a lid and sweat the vegetables taking care not to burn them for 10 min.
- 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.
- Then cold it a little and liquidise the soup adjusting the seasoning.
- Then return it to the saucepan add in the cream and reheat gently before serving.
- Serve garnished with the minced celery leaves and accompanied by some crisp French bread.
- Needs to be eaten on the day its made as the celeriac tends to discolour with keeping.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 4 servings | |
| Calories 1125 | |
| Calories from Fat 735 | 65% |
| Total Fat 82.15g | 103% |
| Saturated Fat 31.55g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 548mg | 23% |
| Potassium 1416mg | 40% |
| Total Carbs 17.59g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.92g | 3% |
| Protein 76.2g | 122% |
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