When Craig comes for dinner, he usually cooks it too! Tonight he made Cream of Celeriac, Spinach and Leek Soup. This is a vegetarian soup, with no cream...but pureeing it at the end with a handblender gave it a creamy texture. The house smelled wonderful as it cooked.
4 cups vegetable stock
1 cup dry white wine
1 leek, thickly sliced
1 1/4 lb celeriac, diced
7 oz bag fresh spinach leaves
freshly grated nutmeg
salt and ground black pepper
1/4 cup pine nuts, to garnish
Add first 5 ingredients to a soup pot, simmer 15 - 20 minutes or until the vegetables are soft. Pour into blender or use a hand blender in the pot to puree the soup. Return to pot and season with salt, pepper and nutmeg. Reheat gently.
In a non-stick frying pan, toast the pine nuts until golden. Stir often so they don't scorch or stick. Sprinkle them over the soup and serve.
4 cups vegetable stock
1 cup dry white wine
1 leek, thickly sliced
1 1/4 lb celeriac, diced
7 oz bag fresh spinach leaves
freshly grated nutmeg
salt and ground black pepper
1/4 cup pine nuts, to garnish
Add first 5 ingredients to a soup pot, simmer 15 - 20 minutes or until the vegetables are soft. Pour into blender or use a hand blender in the pot to puree the soup. Return to pot and season with salt, pepper and nutmeg. Reheat gently.
In a non-stick frying pan, toast the pine nuts until golden. Stir often so they don't scorch or stick. Sprinkle them over the soup and serve.
Celeriac has a wonderful flavour that is reminiscent of celery but also has a slightly nutty taste. I served the soup with thick slices of pumpernickle bread. The soup is low in calories (only 80 per serving) low in carbohydrates (2.3 g per serving) and low in fat (3.4 g per serving) Very tasty, quick & easy to make, tastes gourmet.
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