£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Leek and celeriac soup
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Nutritional Info
Calories per serving
36KCal
Ingredients
- 4 baby leeks, chopped
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- 200g celeriac, peeled and chopped
- 1 litre vegetable stock
- 3 bay leaves
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley, to garnish
Cooking Instructions
- Preheat a non-stick pan and dry-fry the leeks until soft. Add the garlic and continue cooking for 1-2 minutes.
- Stir in the thyme and celeriac, then pour in the vegetable stock. Add the bay leaves and simmer gently until the celeriac is soft.
- Remove the bay leaves, then transfer the mixture to a liquidiser or blender and liquidise until smooth.
- Return the soup to the pan and reheat, thinning the consistency with a little extra stock if necessary and adding a little salt and black pepper to taste. Serve hot or cold garnished with parlsey.
Tips
Choose thin young leeks for a sweeter flavour.
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