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.

KM_Celeriac_Soup
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

  1. Melt 50g of Kerrymaid Premium Baking Block in a medium sized saucepan, then add the diced celeriac and caramelise until golden
  2. Add the diced shallots, garlic and fennel seeds to the caramelised celeriac and cook for 5 minutes
  3. 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