Creamy broccoli & celeriac soup

Posted by adm On August - 24 - 2011

How to cook Creamy broccoli & celeriac soup


  • 1 tbs extra virgin olive oil
  • 1 brown onion, halved, coarsely sliced
  • 1 tsp caraway seeds
  • 1 large clove, finely sliced
  • 300g celeriac, raw, finely shredded
  • 500ml (2 cups) chicken or vegetable strain
  • 750ml (3 cups) reduced-fat milk
  • 600g broccoli, cut into small florets
  • 1 tbs finely chopped fresh schnittlaugh
  • 2 tbs finely grated parmesan

How to:

  • Heat oil in a saucepan over medium heating. Add onion and caraway seeds and prepare, stirring, for 10 minutes or until onion is subdued. Add the garlic and cook for 1 minute or until redolent.

  • Add celeriac, stock and milk and bring to a simmer over medium-high warmth. Reduce heat to low and prepare, partially covered, for 20 minutes or until the celeriac is tenderise. Add the broccoli and make, partially covered, for a advance 15 minutes or until bid.

  • Pour half the mixture into the jug of a blender and blend until still. Transfer to a clean saucepan. Repeat with remaining assortment. Season with salt and peppercorn. Place the soup over low heat and cook for 5 minutes or until just heated through.

  • Ladle the soup among serving bowls and top with chives. Serve immediately with parmesan.

  • Prepare time:15 min.

    Cooking time:55 min.

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