Friday, June 08, 2007

Lunch Friday 8 June - Celeriac & Apple Soup with Toasted Almonds

Celeriac & Apple Soup with Toasted Almonds
240g celeriac, peeled and cut into cubes
1 Red Delicious apple, cored but not peeled (about 240g)
90g celery, chopped
400ml vegetable stock
few sprigs parsley, chopped
45ml single cream
25g flaked almonds

Combine celeriac, apple & celery in a pot. Cover with vegetable stock and simmer until tender.

Blitz everything together with a hand blender or in a blender jar. Add salt & pepper to taste (be sparing). Add 30mls cream and the chopped parsley.

Toast the almonds in a dry frying pan until golden and crisp; careful as they burn easily. Garnish the soup with the reserved tablespoon of cream and the toasted almonds.

Makes 1 large serving
Nutrition Data per serving
Calories (kcal) 454.1
Carbohydrate (g) 54.8
Protein (g) 11.6
Fat (g) 22.9
Fibre (g) 12.0

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