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Salsify soup with celeriac
Print Recipe
Ingredients
4
tbsp
butter
1
onion
1
fennel bulb
3
cloves
of garlic
500
gr
salsify
120
ml
1/2 cup double cream
750
ml
chicken stock
275
gr
celeriac
few slices bacon
Instructions
Clean all the vegetables and cut into manageable chunks. Keep the salsify in water with lemon until ready to use.
Heat the butter in a large saucepan and add the onion and garlic until soft.
Add the fennel, celeriac and salsify and bake for a minute or so.
Add the stock and cook for 30 minutes or until the vegetables are soft
Add the double cream and use a stickblender to puree the soup till you have a smooth creamy soup. Add more cream if needed.
Fry the slices of bacon until crispy and crumble over the soup before serving