1.5 litre (2 1/2 pt) chicken stock
2 large celeriac, peeled and sliced
65 g (2 1/2 oz) coarsely chopped celery
50 g (2 oz) chopped leeks
1 small endive, chopped
2 large carrots, diced
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) white pepper
2 large celeriac, peeled and sliced
65 g (2 1/2 oz) coarsely chopped celery
50 g (2 oz) chopped leeks
1 small endive, chopped
2 large carrots, diced
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) white pepper
method
1. In a large soup pot, bring the chicken stock to a boil.
2. Add the remaining ingredients, reduce the heat to low and simmer for 40 minutes.
3. Serve hot.
2. Add the remaining ingredients, reduce the heat to low and simmer for 40 minutes.
3. Serve hot.
serving amount
serves 6 - 8
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