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Celeriac Soup Recipe

INGREDIENTS:

1 celeriac, peeled and diced
1 onion peeled, and diced
1 large or 3 small potatoes. washed, peeled and diced
1 parsnip, peeled and diced
1 oz of butter or 2 tablespoons of olive oil
1 1/2 pints of homemade chicken stock or a cube of stock (vegetable stock will be fine as well)
salt and pepper to taste
pine nuts for garnish

DIRECTIONS:

Melt the butter in a large pan or gently heat the olive oil.
Add the onion, potato and parsnip and sweat gently for 10 minutes.
Add the celeriac and cook on a gentle heat for 5 minutes.
Add the stock , stir and cover the pan.
Cook for 20 minutes or until all the vegetables are soft. A gentle simmer is better than vigorous boiling.
Add salt and pepper. Do not add to much salt. I watch our salt intake.
When cooked you can serve like this or blend 1/2 or all the soup in a blender. It is personal preference. I like it half and half to give texture.
Garnish with toasted pine nuts.
Method
Toss pine nuts in a hot frying pan until just brown. Sprinkle on top of the soup.
Variations
Add natural yogurt.
Add fresh cream.
Add fresh celery leaves.
Add small pieces of crispy fried bacon as a garnish.

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