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Celeriac, leek and fennel soup with herb oil and brioche crumb

a lovely winter soup for when leeks are in season
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/celeriac_fennel_leek_soup.jpg
Ready Time
3 hrs 20 mins
Preparation
10 mins
Cooking
3 hrs 10 mins
Serves   4
ready_time
3 hrs 20 mins
Ready Time
10 mins
Preparation
3 hrs 10 mins
Cooking
  4
Serves
server

Katrina Meynink from Daily Life

Katrina Meynink
Freelance Food Writer 

Katrina Meynink is a freelance food writer, recipe developer and cookery book writer. She has published two cookbooks - Kitchen Coquette and Bistronomy: French Food Unbound, with her third cookbook currently in the works. She writes a weekly recipe column for Fairfax Daily Life and works regularly for magazines both here and abroad

 

Ingredients

40g butter

4 leeks, white part only, very finely sliced

2 potatoes, peeled and chopped

1 celeriac, peeled, trimmed, cut into cubes

1 tsp ground fennel

1 litre chicken stock

3 tbsp cream

 Topping

½ cup brioche crumb, toasted

2 tbsp fennel seeds, toasted

 Herb Oil

½ cup oil

½ cup mixed fresh herbs

 

 

Method

  1. Select SAUTE, MEDUIM heat and preheat the cooking bowl. Add the butter, leeks and ground fennel and sweat until softened and completely translucent, about ten minutes.
  2. Add the remaining soup ingredients, except the cream and select SLOW COOK SOUP. Cook for 3 hours.
  3. To make the herb oil, add ingredients to a blender and blitz to combine. Season.
  4. To make the topping, combine the ingredients in a small saucepan and warm through.
  5. Once cooking has finished, blend soup until smooth and stir through the cream. Season then pour into serving bowls. Drizzle with herb oil and sprinkle over brioche fennel crumb and serve.

 

 

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Guest Friday, 18 October 2019
 
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