Leek & Celeriac Soup with Hazel­nut Crunch

Recipes+ - - Contents -

SERVES 4 PREP 20 min­utes COOK 30 min­utes NU­TRI­TION 1788kJ; 17g fat (4g sat); 29g car­bo­hy­drates; 17g pro­tein; 7g fi­bre a serve COST $3.45 a serve

1 leek, pale sec­tion only, sliced Cook­ing oil spray

450g celeriac, coarsely chopped

1 clove gar­lic, crushed

1 litre (4-cups) boil­ing wa­ter

2 large salt-re­duced veg­etable stock cubes 250g all- rounder potato, such as de­siree,

coarsely chopped

1 pear, halved, peeled, cored, ½ chopped,

½ sliced

1 dried bay leaf

1 cup skim milk

1 quan­tity Hazel­nut Crunch (recipe

right), to serve

1 ta­ble­spoon thyme leaves 1 Spray leek with oil. Heat a large heavy- based saucepan over mod­er­ately high heat. Add leek, celeriac and gar­lic; cook and stir for 3 min­utes or un­til soft. Add the boil­ing wa­ter, crum­bled stock cubes, potato, chopped pear and bay leaf. Bring to the boil. Re­duce heat; sim­mer, cov­ered, for 15 min­utes or un­til potato is very ten­der. Re­move from heat. Re­move bay leaf. Blend soup un­til smooth. Place in a clean saucepan.

2 Mean­while,

pre­heat oven to

180 º C/ 160 ºC fan- forced. Line an oven tray with bak­ing pa­per. Place sliced pear on tray. Spray with oil. Bake for 10 min­utes or un­til browned.

3 Add milk to soup; cook and stir over low heat for 5 min­utes or un­til heated. Serve topped with hazel­nut crunch, baked pear slices and thyme.

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