Cream of Celeriac Soup

This interesting vegetable can be eaten raw or cooked and is the root of a type of celery plant (so it tastes pretty similar celery stalks but with a completely different texture).

Ingredients

1 celeriac pealed and diced

1L chicken stock

white pepper

parsley chopped

1 can evaporated milk

dash of lemon juice

Method

1. Simmer celeriac in chicken stock in a large saucepan.

2. Once tender strain off some of the chicken stock. Use a food processor or barmix to bend. Add a dash of lemon juice and mix well.

3. Add chopped pasley and pepper.

4. Put back on heat and add evaporated milk. Bring to the boil mixing well.

Serve

Broccoli and Blue Cheese Soup

I once had a soup just like this at a ski resort in Canada and after being out in the cold all day it was heaven! So i've tried to replicate this here.

Ingredients

Broccoli (quite a bit)

1 can of evaporated milk

milk

blue vein cheese

pepper

Method

1. Chop up the broccoli. You can use all of it including the stalk. Put into a saucepan the broccoli, evaporated milk, pepper and as much extra milk as you need to cover the broccoli with liquid.

2. Simmer for about 20 minutes or until the broccoli is tender. Add the cheese in small pieces and stir.

3. Once cheese has melted into the soup, remove saucepan from heat.

4. Blend with a barmix or food processor until smooth (if you need to use a food processor wait until soup is cooler).

5. Reheat if necessary and serve with crusty bread.

from my blog at http://www.angelacooking.blogspot.com/