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Soups and Starters Recipes -
Celeriac and
Orange Soup Recipe
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Soups and Starters
Recipes
-
Celeriac and
Orange Soup Recipe
Ingredients
Serve
6
-
1 celeriac, about
375
g/12 oz, peeled and roughly chopped
-
1 potato, peeled and roughly chopped
-
2 carrots,
sliced
-
1litre/1 3/4 pints Chicken Stock
-
thinly pared rind of
1/2 orange
-
1 teaspoon grated orange rind
-
1
tablespoon orange juice
-
salt and pepper
-
single
cream or crème fraiche, to garnish
Method:
-
Put the celeriac, potato and carrots into a saucepan with the stock and bring to the boil. Cover
the pan, lower the heat and simmer for 30
minutes,
or until all the
vegetables are soft.
-
Cut the orange rind into very thin matchstick
strips.
Place them in a saucepan with a little boiling water and boil for
10 minutes, then drain. Reserve for the garnish.
-
Cool the vegetables and stock slightly, then
transfer to a food
processor or blender and process to a
smooth puree. Alternatively, rub them through a
sieve.
-
Return the
puree
to the rinsed pan, add the grated orange rind
and juice and season with salt and pepper to
taste. Bring back to the boil, then simmer for 5
minutes.
-
Serve the soup in heated dishes or bowls, adding
a swirl of cream or crème fraiche to each
portion and garnishing with the reserved strips
of orange rind.
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