Celariac and Spinach Soup
Celariac and Spinach Soup – Jeni Boyd
It doesn’t sound that exciting but it has become one of our favourite ‘allotment soups’.
550g celeriac, roughly chopped
200g spinach
1 leek, sliced
1 litre water
250ml of wine (or add equivalent of water as you can’t taste it so why waste it?)
Salt and pepper to taste.
- Put all the ingredients in a large saucepan, no need to ‘fry’ anything off first.
- Bring pan to the boil – this automatically happens when you get bored and turn your back for a nanosecond.
- Simmer for 20-25 mins then remove from heat.
- When cooled a little blitz with a hand blender or other kitchen gadget.
It really does make a delicious soup – in spite of my initial misgivings.