A real delicious soup, I like the taste with the crispy sage leaves !
-==== REZKONV-Recipe - RezkonvSuite v0.99.1
Title: Chunky cheddar & celeriac soup
Categories: Soup
Yield: 4 Servings
1 tablesp. Butter
3 Onions, finely sliced
500 grams Floury potatoes; 1 lb 2 oz, peeled and diced
2 Celeriac (1 kg; 2 lb 4 oz in total) peeled and
-- diced
1 liter Chicken or vegetable stock; 1 3/4 pints (from a
-- cube is fine)
4 Sage leaves
2 strips Lemon peel
200 grams Diced; 8 oz mature cheddar
Crispy sage leaves (see Know-how, below),
-- optional
==============================SOURCE==============================
-- Edited *RK* 10/06/2005 by
-- Ulrike Westphal
This is a meal in a bowl. Eat it with a gutsy salad (watercress is
really good) and fresh brown bread.
1. In a large pan, melt the butter. Add the onions and cook for 5
mins until softened, but not coloured. Add the potato, celeriac,
stock, sage and lemon peel. Bring to the boil and simmer gently for
about 30 mins, until the celeriac is tender and the potato is
collapsing. Remove and discard the lemon zest and sage leaves. Stir
so the potato thickens the soup a little. (At this point you can
cool and keep covered in the fridge for up to two days or freeze for
up to 3 months.)
2. When you're ready to eat, reheat the soup to just simmering. Stir
in the cheese. Serve with crispy sage leaves for a special touch.
PER SERVING 411 kcalories, protein 21g, carbohydrate 35g, fat 22g,
saturated fat 13g, fibre 12g, added sugar none, salt 2.40g
:Freeze before cheese is added
:PREP 15 mins
:COOK 40 mins
KNOW-HOW To cook crispy sage leaves, cover the surface of a small
pan with vegetable oil. Heat until the surface shimmers, then drop
in the sage. Cook for 20-30 secs, until starting to brown, then lift
out and drain on kitchen paper. As they cool they crisp up - if they
don't, return them to the hot oil for a few more seconds.
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