Christmas left over soup
This recipe is a great way of
disguising low- cost sprouts and celeriac
in a delicious soup the judges thought gave an outstanding taste, rich and creamy overall, a real
Winter treat for the whole family.
Serves: 4 People
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
30 grams butter
1 medium onion, peeled and chopped 500
grams celeriac, peeled and chopped 700ml veg stock
200g sprouts
4-6 rashers of bacon 100ml
double cream
1-2 tablespoons of olive oil
Salt and pepper to season
Step by step:
Heat the butter and oil in a large
saucepan over a medium heat.
Add the onion and fry until soft.
Add celeriac and cook for about 10 minutes.
Add stock and bring to boil, and then
simmer for 20 mins until the celeriac is tender.
Add sprouts and cook for further 5 mins, then blend.
Cook the bacon until crispy,
then chop into small
pieces.
Add the cream to the soup, season and
add in the bacon.
Use up
Sprouts are a low-cost vegetable grown locally, packed with nutrients. They can be quite bitter unless you combine
them with other ingredients, as this soup does well.
Variations
This soup could
use parsnips for a more tangy flavour.
Extra flavour
Try Chilli powder or black pepper.
Freezer advice
For best results, cool down quickly (ideally
within an hour), divide into portions, place in an
airtight container, label and then pop in the freezer. Defrost in the fridge,
ideally overnight, and use within 24 hours after defrosting. Reheat in a saucepan on the hob, heating
thoroughly until piping hot. Care not to heat too quickly
to separate the cream.
Vegetarian & vegan options
Use veg/olive oil
instead of butter
and nuts instead of bacon.
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