Creamy celeriac soup


This recipe is a real winner from Mary Berry. It’s just so simple to do. Fry some fennel in butter, throw in a celeriac, a potato and a litre of stock then simmer for 20 minutes. After that, blend (it blends really easily after you have cooked the vetagables), mix in some creme fraiche and you’re done.

Haven’t got everything perfectly blended? It makes the soup look even more interesting!



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This entry was posted on Thursday, September 1st, 2016 at 10:53 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.