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Emmas Dean’s Celeriac and Quince Soup

Denis Walter

Ingredients:

  • 1 large celeriac, peeled and chopped
  • 1 quince, peeled and chopped
  • 2 banana shallots, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • Olive oil
  • 1 Massel Vegetable Stock Cube
  • 1 teaspoon ground cumin
  • 1 pinch of ground cinnamon
  • 1 teaspoon sugar

To serve:

1 Small handful of walnuts

1 tablespoon cr?me fra?che or natural yoghurt

Pomegranate seeds

A few sprigs of fresh dill

Baguette

Method:

In a large saucepan, saut? the celeriac, quince, shallot and garlic in a good drizzle of olive oil until they start to soften.

This will take about 5 minutes.

Then add in the crumbled stock cube, ground cumin, a pinch of cinnamon and the sugar.

Stir for another minute to toast off the spices and then add in 1 ? litres of water.

Bring to the boil and then reduce the heat to a simmer and simmer for a further 30 minutes or until the celeriac is soft (the quince softens really quickly in this dish).

Once the celeriac is soft, blitz with a stick blender until smooth.

Season if required.

Serve with cr?me fraiche, a few walnuts and pomegranate seeds and lots of fresh bread!  YUM!

Denis Walter
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