Leek, Potato, Spinach & Wild Garlic Soup
From the Field Kitchen
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45 Minutes
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Serves 2
45 Minutes
Serves 2-4 as a side
What you'll need…
- 1 Celeriac
- 1 Litre stock
- 2 Sprigs fresh thyme
- 2 Cloves chopped garlic
- 150ml Double cream
- 1 Large red chilli deseeded & finely chopped
The method
1
Peel the celeriac & roughly chop into 2cm cubes.
2
Cover the celeriac with the stock, thyme and garlic. Bring to the boil then simmer until the liquid has reduced by 2/3 and the celeriac is tender. Then add the cream and chilli and salt bring to the boil whilst crushing with a fork.
Serve with White Fish, beef, Chicken or roasted broccoli. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen. Image from BBC Good Food.
