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Pear and
Celeriac Soup
from The Vegetarian
Society UK - www.vegsoc.org
serves 6
Celeriac always seems to be the poor relation of the root vegetables
as people tend to look at its knobbly exterior and shy away from
experimenting with it. his is a pity as it has a slightly sweet
celery flavour and purees to a beautifully smooth texture.
If you cannot obtain celeriac, then try using a squash instead.
- 675g / 1 1/2 lb pears, peeled and cored
- 30ml / 2tbsp sunflower oil
- 1 onion, chopped
- 450g / 1lb celeriac, peeled and roughly chopped
- 1.2 litres / 2 pints vegetable stock
- salt and freshly ground black pepper
- soya cream to serve
- chopped chives, to garnish
1. Cut the pears into slices and poach them in 300ml/1/2 pint water
until they are tender. Blend the pears and water together and reserve.
2. Heat the oil in a large saucepan and gently fry the onion until
transluscent.
3. Add the celeriac and cook, covered, for 10~15 minutes, or until
tender.
4. Add the vegetable stock and blended pears, bring to the boil
and then reduce the heat and simmer for 10 minutes.
5. Liquidise the soup in a blender and return to a clean pan.
Re-heat gently, season to taste.
6. Serve immediately with a swirl of soya cream and a sprinkling
of chopped chives.
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