manu’s ta­ble Manu whips up a silky cele­riac velouté with chive cream.

Manu Feildel makes creamy cele­riac velouté with chive cream and pancetta, per­fect for cooler nights. - - THIS MONTH -

manu’s cele­riac velouté with chive cream & crispy pancetta

Make sure you re­frig­er­ate the chive cream. It be­comes mousse-like in texture as it chills. This chive cream is re­ally ver­sa­tile. Serve it on blini with smoked salmon, fold through scram­bled eggs or even pop a big dol­lop on a roasted po­tato! This soup makes an el­e­gant starter when served with pan-fried scal­lops.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.