1 large celeriac, chopped into 1" pieces
1 medium onion, diced
1 medium carrot, chopped into 1" chunks
2 cloves garlic
1 bay leaf
1/2 teaspoon thyme
500ml chicken stock
1 tablespoon lemon juice
1 tablespoon olive oil
100ml milk
3 tablespoons cream
salt & pepper
2 rashers bacon, cut into thin strips
Fry the garlic and onion in a little of the oil until softened. Add the carrot, celeriac, bay leaf, thyme, chicken stock and lemon juice; cover and simmer for approximately 30 minutes until the celeriac is tender. Transfer to a bowl and blend in small batches, transfering the smooth soup back to the saucepan. Stir in the milk and cream, seasoning, and reheat gently until hot (but not boiling). Quickly fry the bacon in a little of the oil until crispy and pile on top of the soup.
courtesy of: Missy, Cheltenham, United Kingdom / Food-Fan.net
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