Emmas Dean’s Celeriac and Quince Soup
- 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
1 Small handful of walnuts
1 tablespoon cr?me fra?che or natural yoghurt
A few sprigs of fresh dill
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!