Celeriac Soup

Smooth and creamy.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 3 Prep: 10 min Cook: 30 min

Ingredients

Celeriac 1/2
Onion 1
Mushrooms 4
Garlic 1 clove
Water 3 cups
Stock cube 1
Bay leaf 1
Butter or olive oil 1 tsp
Milk 1/2 cup
Single cream 1/2 cup
Parsley or chives as required

Method

1
Thickly peel the celeriac and cut to bitesize pieces. Finely slice the onion and mushrooms and finely chop the garlic and parsley.
2
Put the butter in a large pan and fry the garlic on low heat. Add the onions and fry until softened.
3
Add the mushrooms and celeriac and fry for 2-3 minutes. Add the water to just cover.
4
Add the stock cube and bay leaf. Put the lid on and simmer on low heat for 15 minutes.
5
When the celeriac is soft, remove the bay leaf and allow the soup to cool before blending.
6
Return Step 5 to the pan and add the milk and simmer on low heat.
7
Add the cream. Don't allow it to boil. Season with salt & pepper.
8
Transfer to a serving bowl and sprinkle with the parsley.

Tips & Note

●If you are worried about calories, you can just use more milk instead of the cream. If you like a thick rich soup, you can use single cream instead of the milk!

Celeriac Soup

Smooth and creamy.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 3

Prep: 10 min

Cook: 30 min

Ingredients

Celeriac 1/2
Onion 1
Mushrooms 4
Garlic 1 clove
Water 3 cups
Stock cube 1
Bay leaf 1
Butter or olive oil 1 tsp
Milk 1/2 cup
Single cream 1/2 cup
Parsley or chives as required

Celeriac Soup

Recipe ID :720 Posted on 05 JUN 2015

Serves 3

Prep 10min
Cook 30min
views 2,431
printed 178

saved 1

Smooth and creamy.

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Ingredients

Print Ingredients Email Ingredients
1/2
1
4
1 clove
3 cups
1
1
1 tsp
1/2 cup
1/2 cup
as required

Method

Prep
10min
Cook
30min
1
Thickly peel the celeriac and cut to bitesize pieces. Finely slice the onion and mushrooms and finely chop the garlic and parsley.
2
Put the butter in a large pan and fry the garlic on low heat. Add the onions and fry until softened.
3
Add the mushrooms and celeriac and fry for 2-3 minutes. Add the water to just cover.
4
Add the stock cube and bay leaf. Put the lid on and simmer on low heat for 15 minutes.
5
When the celeriac is soft, remove the bay leaf and allow the soup to cool before blending.
6
Return Step 5 to the pan and add the milk and simmer on low heat.
7
Add the cream. Don't allow it to boil. Season with salt & pepper.
8
Transfer to a serving bowl and sprinkle with the parsley.

Tips & Note

●If you are worried about calories, you can just use more milk instead of the cream. If you like a thick rich soup, you can use single cream instead of the milk!

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