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Celeriac & quince soup
Celeriac & quince soup
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Total Time:
1 hour
"Anna substitutes citrus with quince for a unique sour flavor twist in her dishes."
Ingredients:
  • 1 large celeriac
  • 1 quince
  • 2 banana shallots
  • 2 cloves of garlic
  • 1 organic chicken stock cube
  • 1 teaspoon ground cumin
  • 1 pinch of ground cinnamon
  • 1 teaspoon sugar
  • 1 small handful of walnuts
  • 1 tablespoon crème fraîche
  • a few sprigs of fresh dill
Instructions:
  • Peel and roughly chop the celeriac, quince, shallots, and garlic. Heat a large pan over medium-low heat, add a generous amount of oil, and toss in the chopped vegetables along with all other ingredients, including the crumbled stock cube. Cook slowly for 20 to 25 minutes until vegetables soften, stirring occasionally. Add enough boiling water to cover the vegetables by 2cm. Simmer with the lid on for another 20 to 25 minutes until vegetables are tender. Blend to desired consistency with a stick blender. Toast chopped walnuts in butter. Serve soup topped with a swirl of crème fraîche, chopped dill, and toasted walnuts.

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