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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do. Ingredients:
1/4 cup butter |
1 cup sliced leek |
3 cups diced peeled celeriac |
4 cups chicken stock |
1 cup double cream |
2 tablespoons maple syrup |
salt and pepper |
chopped chives (to garnish) or spring onion (to garnish) |
Directions:
1. In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
2. Add celeriac and cook, covered for 5 minutes.
3. Stir in stock and bring to a boil.
4. Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
5. Transfer to a blender or food processor and puree in batches.
6. Pass through a food mill or sieve for an even smoother soup.
7. Return to saucepan, stir in cream and maple syrup.
8. Season to taste with salt and pepper.
9. Gently heat through.
10. Serve in warmed soup bowls.
11. Garnish with chives or spring onions.
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