Thursday, April 19, 2007

Lunch Thursday 19 April - Celeriac & Apple Soup

Celeriac & Apple Soup
½ a celeriac (about 400g)
1 Granny Smith apple (about 135g)
1 onion (about 135g)
½ litre vegetable stock
30 ml single cream
fresh snipped chives to garnish

Core the apple and cut into chunks. Peel & trim the celeriac and cut into similar sized chunks. Peel and chop the onion.

Combine in a pot and cover with the vegetable stock. Simmer over low heat until soft, then liquidise. Add the cream, correct the seasonings and serve garnished with chives.

Makes 1 large serving (2 bowls)

Nutrition Data per serving
Calories (kcal) 338.2
Carbohydrate (g) 64.5
Protein (g) 9.5
Fat (g) 7.1
Fibre (g) 12.0

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