Cream of celeriac soup
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
167
fat
5.7g
saturated fat
2.4g
carbs
19.3g
sugars
3.5g
protein
10.7g
sodium
0.31g
Ingredients
750 g celeriac, peeled and chopped
1 large potato, peeled and chopped
1 onion, chopped
500 ml chicken stock
500 ml water
200 g smoked bacon rashers, chopped
150 ml Avonmore cooking cream
100 ml milk
2 tbsp chived, finely chopped
Method

1    Combine the celeriac, potato, onion, stock and water in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes until the vegetables are tender.  
2    Cook the chopped rashers in a frying pan over a medium-high heat for 3-5 minutes until browned and crisp. Drain on kitchen paper.
3    Purée the soup. Stir in the Avonmore Cooking Cream and milk and heat through.
4    Season the soup with salt and pepper. Ladle into serving bowls and serve with a sprinkling of chives, cooked bacon and a drizzle of extra-virgin olive oil.