Ingredients
- olive oil
- onion 1 large, chopped
- bay leaf 1
- vegetable stock 900ml
- celeriac 1
- double cream 60ml
- cheddar 100g, cubed
CROUTONS
- thick white bread 2 slices
- butter softened
- thyme 1 sprig plus a few leaves for decoration
Method
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Step 1
Heat some olive oil in a pan and add the onion, stir and fry gently until the onion softens but doesn’t brown. Add the bay leaf and stock and bring to a simmer. Peel and chop the celeriac working as fast as you can, and putting each bit you have chopped straight into the hot stock so it doesn’t discolour. Simmer until the celeriac is tender, about 15 minutes, then add the cream, take out the bay leaf and purée the soup with a stick blender. Pour it through a sieve into a clean pan, bring back to a simmer and add the cheddar. Take off the heat.
-
Step 2
Meanwhile, butter the bread on one side, scatter the leaves off the thyme onto one side and make a sandwich. Butter the outsides of the bread and cut the sandwich into cubes, removing any crusts. Put them into a frying pan and fry until golden, turn over and fry the other side.Serve the soup with the croutons and some thyme.
Nutritional Information
- Kcals 234
- Fat 16.2g
- Carbs 14.2g
- Fibre 5.7g
- Protein 8g
- Salt 0.8g
