Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons plain flour
- 40grams butter
- 1/2 grissini breadsticks (to serve)
- 2 celeriac bulbs
- 1 leek, trimmed, sliced
- 2 potatoes, peeled, diced
- 1/2 cup pure cream
- 2 cup chicken stock
- 1/2 cup parmesan, grated
- 125grams corn kernels, drained
- 1/3 cup chives, chopped (to serve)
Nutrition per serving
1260kJ / 300Cal
1260 Kilojoules or 300 Calories
14% of daily energy intake*
Protein
8.1grams
Fat
18.7grams
Carbs
27.5grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Peel celeriac and cut into even-sized cubes. Heat butter in a large pan over medium heat. Add celeriac, leek and potato. Cover and cook gently, stirring occasionally, for 15 minutes.
Step 2 of 3
Sprinkle with flour and stir for 1 minute. Stir in stock gradually. Increase heat and stir until soup boils and thickens slightly. Reduce heat to simmer for 5 minutes.
Step 3 of 3
Remove from heat. Use a stick blender to purée (or transfer mixture to a food processor and process until smooth). Add cream and corn, reserving some for garnish, and return to medium heat to simmer for 5 minutes. Ladle into bowls and garnish with reserved corn and chives. Serve with parmesan grissini.
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