Leek and Celeriac Soup
Leek and Celeriac Soup has a wonderful, almost sweet, flavour
. . . and is another great winter comfort food.
You can't beat good home-made soup and they are not much
easier than this. When making this sort of soup quantities
do not have to be exact and ingredients can be changed to
suit your own personal taste.
When buying the ingredients I had in mind to make a ham stock
but could not get a ham hock nor any ham bones but not a problem.
Good quality stock cubes (such as Knorr) work just as well
6 or 7 medium leeks, chopped into one inch segments
4/5 Garlic cloves, roughly chopped
2 Chicken stock cubes
2 Vegetable stock cubes
Bunch of fresh Parsley
Freshly ground Black pepper
peel and chop the leeks into roughly one inch pieces and
palce in pan.
your half of Celeriac and cut into cubes. Add to the pan.
and roughly chop your garlic cloves. (You can use more or
less according to your tastes.) Add to the pan.
water to the pan so the level is about one inch from the
top of your pan. Bring to the boil and then leave to simmer
for an hour or so.
the soup to see how salty it is. At this stage you add two
chicken stock cubes and one vegetable stock cube ( I prefer
Knorr stock cubes). I use the stock cubes both to enhance
the flavour but also to season the soup as stock cubes are
quite salty which is why you should add and then taste after
they have dissolved. After tasting add the second vegetable
stock cube if required.
chop your Parsley (plenty of it) and add to pan. Add a generous
few twists of freshly ground black pepper. Continue to simmer
for a further two or three minutes and then remove from
finish the soup liquidise it either in a liquidiser (will
need to do in batches) or with a hand-held liquidiser so
that a smooth consistency is achieved. (This soup will be
quite thick so if you prefer it to be slightly thinner remove
half of the leeks before liquidising. Drain them over a
bowl so as not to lose any of your liquid.)
immediately or leave to cool and store in the fridge and
reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
anything like this does not require you to use precise amounts
so do not worry too much about weighing or the size of the
ingredients. If your Celeriac is big half will do but if small
then use the whole thing. The Celeriac, as well as adding
flavour, helps to thicken the soup when you liquidise it.
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