Celeriac & Leek Soup

Name: How to cook Celeriac & Leek Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

John A

Celeriac & Leek Soup

This rather hearty recipe uses home-made ham stock. A plant-based version using vegetable soup is also good but obviously imparts a different taste. The cook time does not include making the stock as you can choose not to make your own stock, buying ready-made or using a stock pot/cube and water. Everything except the celeriac and dried herbs is left over from other meals. #WastenotWantnot

Ingredient

Food ration :

4-6 servings

Cooking time :

60-70 minutes including prep

1 tbsp

rapeseed oil (cold-pressed preferred)

onion, chopped

leek, sliced

red chilli with seeds, sliced

2 cloves

garlic, sliced

celeriac, in small slices

carrot, diced

new potatoes, diced

1 1/2 litres

ham stock, home-made and already including a little celery, carrot, onion and garlic - or use ready-made stock or a stock cube mixture

bay leaves

A few

twigs of fresh thyme or 1 tsp dried thyme

1 tsp

dried oregano

1 tsp

dried rosemary

1/2 litre

water

Cooking instructions

* Step 1

Bring the oil to a medium-high heat and fry the onion and leek for 4 minutes, stirring only to avoid sticking.

* Step 2

Add the chili, garlic, celeriac, carrot and potatoes and continue frying for a further 4-6 minutes, stirring occasionally. Do not let anything get browned or burnt. Add the herbs and stir gently but thoroughly.

* Step 3

To a stockpot or large saucepan containing the stock, add the contents of the frying pan and the water, then stir well. Bring to the boil, stirring frequently. Reduce to the heat, cover and simmer for 45-50 minutes or until the celeriac and other vegetables are nicely cooked, stirring occasionally. Check the liquidity and add a little more stock or water if needed.