Leek & Celeriac Soup with Hazelnut Crunch
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,
1 pear, halved, peeled, cored, ½ chopped,
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.
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.