GOLD TOP RECIPES - CELERIAC SOUP
Celeriac Soup
Serves 6
25g (1oz) butter
1 onion, peeled & diced
1 potato, peeled & cubed (about
200g/7oz)
1 celeriac (about 750g/ 1 1/2lb) peeled
& cubed
600ml (1 pint) hot good chicken or
vegetable stock
Salt and freshly ground black pepper
600ml (1 pint) Gold Top milk
300g (10oz) Spanish Chorizo sausage,
skin peeled off
Flat leaved parsley, whole leaves or
roughly chopped
Xtra virgin olive oil flavoured with garlic.
Serves 6
25g (1oz) butter
1 onion, peeled & diced
1 potato, peeled & cubed (about
200g/7oz)
1 celeriac (about 750g/ 1 1/2lb) peeled
& cubed
600ml (1 pint) hot good chicken or
vegetable stock
Salt and freshly ground black pepper
600ml (1 pint) Gold Top milk
300g (10oz) Spanish Chorizo sausage,
skin peeled off
Flat leaved parsley, whole leaves or
roughly chopped
Xtra virgin olive oil flavoured with garlic.
- Put the butter and onion in a large pan and cook over a medium heat, covered, for 5 minutes, stirring occasionally until softened but not browned.
- Add the cubes of potato and celeriac, stir well and cook, covered over low heat for 10 minutes, stirring occasionally.
- Pour in the stock, half cover and cook for 30-35 minutes or until the vegetables are tender enough to mash.
- Puree the mixture in a food processor until smooth. Pour it back into the pan, add the Gold Top milk, season well and warm through. Add more milk or stock to get the soup the consistency you like.
- Slice the chorizo and put into a frying pan over a medium heat for a few minutes, turning the slices over until just browned on both sides and the flavoured oil is released.
- Spoon the soup into bowls. Place chorizo slices on top and drizzle the oil over.
Add parsley leaves and sprinkle with freshly ground black pepper. - GARLIC TOASTS: Slice a ciabatta loaf thinly. Toast on both sides and then drizzle them with extra virgin olive oil flavoured with garlic.