Cream of Celeriac Soup

Slow Cooker, Soup

Cook Time: 8 h 30 m Servings: 8 Source:

Ingredients

2 kilogram celeriac, coarsely chopped

1 brown onion, coarsely chopped

3 clove garlic, quartered

1 celery stick, trimmed, coarsely chopped

6 cup (1.5l) water

4 cup (1l) chicken or vegetable stock

1/2 cup (125ml) pouring cream

2 tablespoon lemon juice

1/3 cup loosely packed fresh chervil leaves

1 tablespoon extra virgin olive oil

Description

Silky smooth and deeply nourishing, this cream of celeriac soup is lifted by lemon and chervil and finished with a drizzle of olive oil.

Directions

Combine celeriac, onion, garlic, celery, the water and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

Stand soup 10 minutes, then blend or process, in batches, until smooth. Return soup to cooker; stir in cream. Cook, covered, on high, until hot; season to taste.

Serve soup sprinkled with chervil; drizzle with oil.

Notes

Be careful when blending or processing hot soup – don’t over-fill the container (one-third to half-full as a guide), and make sure that the lid is secure.