Kerrymaid’s Cream of Roasted Celeriac & Fennel Soup
This soup an ideal supper option. It is full of Vitamin K – which some studies have shown can help limit the neuronal damage in the brain for those living with Alzheimers. The soup can also be conveniently portioned and re-heated for residents who may not have wanted to eat at mealtime.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 20 MINS | 32 |
Premium Baking Block / Double
Ingredients
- 1 whole Celeriac peeled and diced
- 2 whole Shallots diced finely
- 1 garlic clove crushed
- 200ml Chef’s Pass Vegetable stock
- 50g Kerrymaid Premium Baking
- 1tsp fennel seeds
- 50ml Kerrymaid Double
Method
Melt 50g of Kerrymaid Premium Baking Block in a medium sized saucepan, then add the diced celeriac and caramelise until golden
Add the diced shallots, garlic and fennel seeds to the caramelised celeriac and cook for 5 minutes
Deglaze the pan with the chicken stock and simmer until the celeriac is soft, then add the Kerrymaid Double and blend until smooth and silky
TOP TIP FROM OUR CHEF
- CUSTOMISE WITH ALTERNATIVE ROOT VEGETABLES TO KEEP VARIETY IN RESIDENTS DIET
Allergens
- Contains: Celery