Celeriac, broccoli and watercress soup

Posted by adm On September - 10 - 2011

How to cook Celeriac, broccoli and watercress soup


  • 1 tablespoon olive oil
  • 1 medium brown onion, sliced
  • 2 garlic cloves, humbled
  • 1 small lightbulb (300g) celeriac, raw, sliced
  • 1 litre chicken or vegetable strain
  • 300g broccoli, cut into small florets
  • 1 1/2 cups watercress sprigs, roughly shredded (see line)
  • 1/3 cup pure ointment
  • 2 tablespoons roughly chopped fresh schnittlaugh
  • Pure cream and wholemeal drink, to answer

How to:

  • Heat oil in a saucepan over medium oestrus. Add onion and ail. Fake, stirring, for 5 minutes or until onion has dull.

  • Add celeriac, stock and 1 cup cold h2o. Bring to the churn. Reduce heat to mediumlow. Simmer, covered, for 20 minutes or until the celeriac is tenderise. Add broccoli. Make, partially covered, for 15 minutes or until bid. Add watercress. Remove from rut. Season with salt and peppercorn.

  • Process celeriac mixture until still. Return to pan. Add drub. Cook for 5 minutes or until heated through. Season with peppercorn. Ladle into bowls. Top with chives and drub. Serve with wassail.

  • You'll need 1/2 lot watercress.

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