1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, finely chopped
1/2 x celeriac, approximately 300 g in weight, peeled and roughly chopped
2 x 300 g tubs fresh vegetable stock
2 ripe and ready confrence pears, peeled, cored and thinly sliced
2 bay leaves
salt and freshly ground black pepper
single cream to serve
chopped chives to serve
1 onion, peeled and chopped
2 garlic cloves, finely chopped
1/2 x celeriac, approximately 300 g in weight, peeled and roughly chopped
2 x 300 g tubs fresh vegetable stock
2 ripe and ready confrence pears, peeled, cored and thinly sliced
2 bay leaves
salt and freshly ground black pepper
single cream to serve
chopped chives to serve
method
1. Heat the oil in a large saucepan over a moderate heat.
2. Fry the onion and garlic for approximately 3 - 4 minutes untill translucent.
3. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.
4. Add the stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15 - 20 minutes.
5. Remove the bay leaves and liquidise the soup in a blender or food processor.
6. Return to the pan and heat gently, season and stir in a little cream to taste.
7. Sprinkle with chopped chives and serve on its own for a starter or with crusty bread for a main meal.
2. Fry the onion and garlic for approximately 3 - 4 minutes untill translucent.
3. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.
4. Add the stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15 - 20 minutes.
5. Remove the bay leaves and liquidise the soup in a blender or food processor.
6. Return to the pan and heat gently, season and stir in a little cream to taste.
7. Sprinkle with chopped chives and serve on its own for a starter or with crusty bread for a main meal.
serving amount
serves: 2 - 4
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