I have half a celeriac left so as promised I have made a soup. This was very easy to do and is based on home made chicken stock and has a topping based on bacon, pecan and sunflower seeds. If you want a vegetarian version just omit the bacon and chicken stock and use vegetable stock instead. I really like soup, it is filling and yet low calorie and this soup has a very refreshing flavour due to the added tarragon.
Ingredients
Half a celeriac
1 courgette
2 carrots
A small cup of home made chicken stock
2 teaspoons of chopped fresh tarragon (use one if dried)
1 pint of water
Seasoning to taste
For the topping
1 rasher of bacon
1 tablespoon of sunflower seeds
1 tablespoon of chopped pecan nuts.
1 teaspoon of vegetable oil
Method
Chop vegetables and add stock, water and tarragon and bring to a boil then simmer for 20 minutes till the vegetables are soft.
Blend
Chop the bacon after remove fat and rind. Fry the bacon in a teaspoon of oil, add the pecans and sunflower seeds and toast.
Sprinkle on the top of the soup and serve
Serves 2-3
