whitewinterbabyfennelandceleriacsoup1-main

Recipe

A White Winter Baby Fennel and Celeriac Soup with Remoulade

8
Serves
15 MINS
Prep Time
40 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 2 Baby Fennel, trimmed and sliced
  • 1 Celeriac, peeled and sliced
  • 4 witlof stems, trimmed and sliced
  • 8 witlof leaves, whole
  • 750 ml vegetable stock
  • 600 ml pure cream
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 1/2 cup parmesan, grated
  • 1/2 cup egg mayonnaise
  • 1 tsp lemon juice
  1. In a saucepan bring stock to the boil and add sliced witlof, fennel and celeriac. Simmer for around 30 minutes, or until tender.
  2. Add cream, salt and pepper. Bring to the boil.
  3. Transfer to a blender and purée until smooth. Keep warm.
  4. For remoulade, combine all ingredients and mix well.
  5. Serve soup topped with fresh witlof leaves filled with remoulade.