Recipe home
Celeriac and porcini soup
Ingredients
10g (½oz) dried porcini mushrooms
2tbsp olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
500g (1lb 2oz) celeriac, chopped
900ml (1½ pints) hot vegetable stock
2tbsp chopped fresh sage
2 thick slices wholemeal bread,
cut into 1cm (½in) cubes
Extra virgin olive oil for drizzling
50ml (2fl oz) double cream
Handful curly parsley, roughly chopped
This creamy soup is just as delicious as fresh or cooked from frozen
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
Cover the porcini with boiling water and leave to soak for 10min.
Meanwhile, heat 1tbsp olive oil in a pan and fry the onion and celery until soft but not coloured. Drain the porcini, reserving 300ml (½ pint) of the soaking water - make up with boiling water if necessary. Stir the celeriac and porcini into the pan along with the reserved liquid and stock. Simmer for 10-15min until the celeriac is tender.
Blend soup in batches with the sage until smooth. Taste and adjust seasoning.
Gently heat remaining olive oil in a frying pan, then fry the bread cubes until golden to make croutons. Season. Serve soup drizzled with a little oil and cream.
Garnish with croutons and parsley.
Freeze ahead
Make the soup to the end of step 2, then cool, transfer to a freezerproof container and freeze for up to three months. Defrost overnight in the fridge, then heat gently in a pan until piping hot. Complete the recipe.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
Community
Forums
|
21/11/2009 9:22:17 AM
|
|
21/11/2009 9:11:25 AM
|
Blogs
|
By Natalie_Glock:
20/11/2009 10:14 AM GST
|
|
19/11/2009 2:20 PM GST
|
Most recent members
|
21/11/2009 9:23 AM GST
|
|
|
21/11/2009 9:22 AM GST
|
