Monday, June 11, 2007

Carrot and Celeriac Soup

1 celeriac (cut all the hard outer skin off with a knife and cut into cubes)
4 - 6 carrots (peeled and cubed)

1 onion (chopped)

1 leek (white only - chopped)

2 - 3 sticks of celery (chopped)

Vegetable stock

Salt and pepper

1/4 tsp Nutmeg

1 tbsp of vegetable oil

Cook the onions on a medium heat in a large pan for around 5 minutes until they are clear. Add the celeriac, carrot, leek and celery and cook for another 5 minutes. Cover all the vegetable with stock. Put the heat on full until the vegetables are boiling and then reduce to a simmer and fit a lid. Leave to cook for half an hour or until the carrots are soft. Puree the soup in a blender and add 1⁄4 tsp nutmeg, salt and pepper to taste.

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