Ingredients |
||
| 1tbsp | Olive Oil | |
| half | Onion finely sliced | |
| 1 | garlic clove, crushed | |
| half | large potatoe, peeled and chopped | |
| half | celeriac, peeled and chopped | |
| salt an freshly ground pepper | ||
| 300ml | hot vegetable stock | |
| 1 tbsp | fresh chopped chives | |
Page last updated 16 February 2009
Method
Heat the olive oil in a saucepan, add the onion and fry over a gentle heat until softened.
Add the garlic and cook for one minute.
Add the potato and celeriac and season, to taste, with salt and black pepper.
Add the stock and cook for ten minutes or until the potato and celeriac have softened.
When cooled blend until smooth or alternative do not blend for a rustic style soup.
Serve and garnish with chopped chives.