Celeriac Soup

Cooking Time
30
Portions
4

Ingredients

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  • g ltrs Country Range Chicken or Vegetable Bouillon (made up)
  • g Country Range Plain Flour
  • g Country Range Plain Flour
  • ml celeriac, peeled and diced
  • g double cream
  • g risotto rice
  • g medium onion, peeled and chopped
  • g medium leek, peeled and chopped salt and pepper to taste

  • 1

    Step 1

    Place the butter into a large pan and melt. Add the onion, leek, salt and pepper and sweat for 4-5 minutes until the vegetables are soft and translucent.
  • 2

    Step 2

    Add the celeriac and flour and mix for 3-4 minutes.
  • 3

    Step 3

    Add the stock and bring to the boil. Then add the risotto rice and cook for 20-25 minutes on a gentle heat.
  • 4

    Step 4

    Finally, add the double cream then remove from the heat. Blend until smooth in a liquidiser then return to the pan, heat and serve.

Ingredients

  • 2 g ltrs Country Range Chicken or Vegetable Bouillon (made up)
  • 25 g Country Range Plain Flour
  • 75 g Country Range Plain Flour
  • 500 ml celeriac, peeled and diced
  • 500 g double cream
  • 25 g risotto rice
  • 1 g medium onion, peeled and chopped
  • 1 g medium leek, peeled and chopped salt and pepper to taste