Friday, 27 June 2008


“A good cook is like a sorceress who dispenses happiness.” - Elsa Schiaparelli

There is no doubt we are in the middle of winter in Melbourne. The nights are long and chilly, the days short and often a little wet (but still no decent rain!). And the weather is just right for soup. Here is a favourite for this time for the year, a slight variation of a French classic:

Celeriac, Onion and Potato Soup

30g butter
2 large (400g) brown onions, chopped coarsely
1 clove garlic, crushed
1.5kg celeriac, trimmed, chopped coarsely
1 large (300g) potato, peeled, chopped coarsely
1 litre (4 cups) salt-reduced chicken stock
2 cups (500ml) water
300ml cream
celery salt and freshly ground white pepper
2 tablespoons chopped fresh chives

Heat the butter in a large saucepan, cook onion and garlic, stirring, for about 5 minutes or until onion is soft. Add celeriac, potato, stock and water; bring to the boil.
Reduce heat; simmer, covered, for about 30 minutes or until vegetables are very soft. Blend soup, in batches, until smooth.
Return soup to cleaned saucepan; add cream, stir until heated through. Season to taste with salt and pepper.
Serve sprinkled with chives.


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