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SLOW COOKED CELERY AND CELARIAC SOUP
SERVES 24
1.8KG CELERY STALKS, TRIMMED, CUT INTO LARGE CHUNKS AND LEAVES RESERVED
2.2KG CELERIAC,PEELED AND CUT INTO LARGE CHUNKS
4 MEDIUM ONIONS, PEELED AND CUT INTO LARGE CHUNKS
6 LITRES HOT VEGETABLE STOCK MADE WITH MARIGOLD BOUILLION
12 BAY LEAVES
SALT AND FRESHLY GOUND PEPPER
TO GARNISH
8 TBSP NATURAL YOGHURT OR CRÈME FRAICHE
- Put the prepared onions, celery and celeriac into a large pan, along with the stock, bay leaves and salt and pepper.
- Bring up to simmering point, then cover, turn down the heat to lowest setting and cook for approximately three hours.
- Remove the bay leaves and leave to cool. Blend until smooth, check seasoning and swirl in yoghurt or crème fraiche to serve.