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Celeriac Soup Recipe


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


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.
Toss pine nuts in a hot frying pan until just brown. Sprinkle on top of the soup.
Add natural yogurt.
Add fresh cream.
Add fresh celery leaves.
Add small pieces of crispy fried bacon as a garnish.

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