Tuesday, May 16, 2017

What’s on this week’s MENU. Fennel, Leek and Celeriac soup

If you are serving a rich main course, soup at this time of the year makes a very good starter when these vegetables are in season
Serves 4
1 T olive oil or palm oil - 2 leeks - 1 fennel bulb - 1 celeriac root - 1/2 t salt - 1/2 t white pepper - 1.5 litres of chicken or vegetable stock - 2 t butter - 2 T cream - salt - 1 dash of Tabasco

Slice the leeks and braise them in the oil to soften for about five minutes. Chop the fennel and the celeriac root into small cubes and add to the pot. Add some good chicken or vegetable stock (about a litre and a half), the salt and white pepper and simmer until the vegetables are soft. Liquidise till smooth. Add butter and cream to enrich. Taste and adjust seasoning with more salt if necessary. Serve with croutons

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