INTRODUCTION TO SPICES PART 3

Hello every body a introduction to the wonderful world of soup.  Not out of a can but home made.

This a simple soup using the root Celeriac.  You will need a blender and a sieve.  Saucepan.  Food processor slicer.  Bowl boiling water 

Soup in large batches is freezable in Zip bags labelled.


Celeriac and Leek

 2 Onions food processor slicer
1 Celeriac peeled and chopped and diced  
2 Leeks washed chopped diced and sliced
2 Stock cubes vegetable to cover boiling water
Spices  half teaspoon of each
Cumin
Coriander ground
Ginger ground
Fennel Seed
Tumeric
Worcester Sauce dash
Bay leaf
Thyme
I teaspoon
optional milk a dash of

1.  Dice up onions food processor slicer Worcester sauce a dash olive oil.  Saucepan

2.  Dice up vegetables add to pan saute.  Add spices to a bowl boiling water.  Make a paste.

3.  Add to saucepan with stock cube crumble in water to cover

4.  Add Bay leaf Thyme

5.   Simmer till vegetables soft and cooked.

6.    Cool down blender in batches.

7. Sieve over a bowl to make soup clear or to remove any bits.  Advisable to do.

8.  To a Saucepan add touch of milk option.

9.  Simmer till warmed through

10.  You can add other items to this bacon fry first snip in or cubed bacon fry and then add.

11.  Cooked Chicken strips add that in.  Any left over.  Sunday Roast

12.  Use Gnocci drained into Soup top with Italian Cheese Pecorino or Parmasan.