Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 45 mins Serves 6 1 onion, chopped 1 cel­ery stalk, finely chopped 4 tbsp but­ter 5-6 large cau­li­flower flo­rets, roughly chopped ½ cele­riac, chopped 2 ap­ples, peeled and chopped 4 sprigs of thyme 1-2 litre chicken stock Sweat the onion and cel­ery in but­ter over a low heat for 10-15 min­utes. Add all but a hand­ful of the cau­li­flower to the pan, to­gether with the cele­riac, ap­ple and thyme. Add 1 litre of the chicken stock. Cover the pan with a lid and sim­mer for about 30 min­utes or un­til the cele­riac is ten­der. Pulse the mix in a blender un­til the veg­eta­bles are smooth, and sea­son to taste. Di­lute the soup with more stock, if needed. Chop the re­main­ing cau­li­flower finely and fry in but­ter un­til crispy, then scat­ter over the soup be­fore serv­ing.

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