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Lisa Proctor
Cream of celeriac with mace butter
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Ingredients
Directions
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Additional requirements: hand blender or blender.
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Chop the onion.
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Peel the celeriac and cut into small pieces.
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Chop the walnuts.
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Heat the mace and butter in a small saucepan over low heat and leave to infuse for ten minutes.
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Allow to cool and keep separate.
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In the meantime, heat the oil in a soup pan and fry the onion and celeriac for five to ten minutes without discolouring.
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Add the stock and simmer for 20 minutes until the celeriac is tender.
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Purée the soup with a hand blender or blender.
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Strain the soup (if desired) and add the cream.
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Season with salt.
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Cut the chives into very fine rings.
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Garnish the soup with the liquid mace butter, walnuts and chives.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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