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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Ready Time
3 hrs 20 mins
3 hrs 20 mins
Preparation
10 mins
10 mins
Cooking
3 hrs 10 mins
3 hrs 10 mins
Serves
4
3 hrs 20 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
3 hrs 10 mins
Cooking
Cooking
4
Serves
Serves
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
- 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.
- Add the remaining soup ingredients, except the cream and select SLOW COOK SOUP. Cook for 3 hours.
- To make the herb oil, add ingredients to a blender and blitz to combine. Season.
- To make the topping, combine the ingredients in a small saucepan and warm through.
- 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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