Celeriac and Apple Soup
|Butter/Margarine||1 Ounce (25 Gram)|
|Celeriac||1 Pound, peeled and chopped (1 Celeriac, 500 Gram)|
|Dessert apples||3 , peeled, cored and chopped|
|Chinese stock/Vegetable stock||2 Pint (1.2 Liters)|
|Cayenne pepper||1 Pinch (Or More To Taste)|
|Dessert apple||3 Tablespoon (For Garnish)|
|Paprika||To Taste (For Garnish)|
Melt the butter or margarine in a large saucepan and cook the celeriac and apples over a moderate heat for 5 minutes or until they have begun to soften.
Add the stock and cayenne pepper and bring to the boil.
Lower the heat, cover the pan and simmer for 25-30 minutes or until the celeriac and apples are very soft.
Puree the mixture in a blender or food processor until it is very smooth, transferring each batch to a clean saucepan.
Alternatively, rub through a fine sieve.
Season to taste and serve in individual bowls, garnished with the finely diced apple and a dusting of paprika.
Serving size: Complete recipe
Calories 820 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 17.1 g85.3%
Trans Fat 0 g
Cholesterol 70.6 mg23.5%
Sodium 2356.2 mg98.2%
Total Carbohydrates 111 g37%
Dietary Fiber 20.6 g82.5%
Sugars 58.9 g
Protein 30 g60.6%
Vitamin A 36.7% Vitamin C 102.1%
Calcium 26.3% Iron 23.1%
*Based on a 2000 Calorie diet