Soups
Fennel & Celeriac Soup
Ingredients
- 50 gr. (2 oz.) butter
- 4 bulbs fennel. diced
- Approx. 450 gr. (1 lb.) celeriac,*
- peeled and diced into small pieces
- 2 onions, peeled and diced
- Salt
- Freshly ground black pepper
- 2 lt. (3½ pts) vegetable stock
- (Marigold bouillon powder)
- 275 ml (½ pt.) milk
- Chopped dill, to garnish
- *Peel the celeriac just before using, as it discolours quickly
Method
1
Melt the butter in a large saucepan, add the diced fennel, celeriac and onions. Add the seasoning, give a good stir round and cover with lid. Let the vegetables sweat for 20-30 minutes, or until they are just beginning to soften.
2
Add the stock and milk. Simmer gently for another 20-30 minutes, until the vegetables are completely softened. Allow to cool slightly.
3
Whiz the soup with a hand blender until smooth. Sieve and return to pan, add a little water if necessary, adjust seasoning and reheat gently.
4
Serve with freshly chopped dill.
