Potato, leek, cel­ery

The Jewish Chronicle - - LIFE -

A stick blen­der is a fan­tas­tic help when making soup, but if you do not have one, you can blend the soup in one batch in a food pro­ces­sor or cup blen­der and then sim­ply stir in the sea­son­ing and cream. Serves: 6-8 Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes

IN­GRE­DI­ENTS

2 tbsp but­ter 2 tbsp olive oil 1 cele­riac, peeled and diced 1 parsnip, peeled and diced 4 medium pota­toes, peeled and diced 1 large onion, peeled and diced 1 leek, cleaned and sliced 1 gar­lic clove ½ bunch of thyme — leaves only 1 tbsp sugar Salt and pep­per 300ml dou­ble cream

To serve

A bit of ground nut­meg

METHOD

In a large pot, heat the but­ter and olive oil, add the veg­eta­bles and the thyme and fry for about five min­utes un­til the veg­eta­bles are golden.

Add just enough veg­eta­bles to the wa­ter to cover them bring it to a boil and sim­mer for half an hour over medium heat un­til the veg­eta­bles soften.

When the veg­eta­bles are soft, use a stick blen­der to blend the veg­eta­bles un­til the soup is smooth. Add the sugar, salt and pep­per and blend again.

Add the dou­ble cream and blend again. Bring to a boil then take off the heat.

Serve the soup hot with a sprin­kle of ground nut­meg on top.

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