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Cream of celeriac and cumin soup by Nikki Legon

Cream of celeriac and cumin soup by Nikki Legon

Cream of celeriac and cumin soup

Serves 8

500g celeriac peeled and slicedceleriac-soup

2 onions peeled and sliced

50g butter

1500ml chicken or vegetable stock

Salt and pepper to taste

100ml cream

Dash of lemon juice

2 teaspoon of cumin powder.

Celery branches and cream to decorate

 

METHOD

1. Melt the butter in a saucepan add the thinly sliced celeriac and onion and cumin powder cook gently for 2 minutes, stirring constantly. 

2. Cover with a piece of damp grease proof paper pressed down onto the vegetables, and cover with a tight fitting lid.

3. Cook for about 12 minutes.

4. Remove the grease proof paper and pour in the stock.

5. Season and bring to the boil.

6. Reduce the heat, cover and simmer for about 40 minutes or until tender. Allow to cool slightly, then puree in a blender or food processor until very smooth, you could also pass through a sieve to give a velvety texture.

7. Return the soup to the pan, and reheat, then remove from the heat and stir in the cream, a dash of lemon juice, taste and adjust the seasoning.

8. Serve in warmed cups or soup bowls, accompanied by warm crusty bread.

10. Place the celery branch, and a swirl of cream to finish