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
Ingredients 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
Method 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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