Creamy celeriac and potato soup with basil oil
6 hr 15 min
Making soup with potato and celeriac is an easy way to create a wonderful creamy and hearty soup that is just perfect for a winter’s meal. Top with a swirl of basil oil for a hint of elegance.
1200 g, chopped
500 g, chopped
1 medium, chopped
2 clove(s), quartered
3 cup(s), (750ml)
1 cup(s), (250ml)
½ cup(s), (125ml)
- Place celeriac, potato, onion, garlic, stock, milk and 2 cups (500ml) water in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
- Meanwhile, process basil, oil and juice in a blender until smooth, adding a little water if necessary.
- Process soup with a stick blender or food processor until smooth. Stir in cream. Season with salt and pepper. Serve soup drizzled with basil oil and sprinkled with pepper.
SERVING SUGGESTION: Crusty wholegrain bread. TIP: Suitable to freeze (without basil oil) for up to 3 months.