Pumpkin, Celeriac and Sage Soup (4)

A quick and easy soup for autumn from ” Sea & Shore” by Emily Scott.

Pumpkin, Celeriac and Sage Soup (4)
Print Recipe
Pumpkin, Celeriac and Sage Soup (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat 2 tbsps of the olive oil in a large saucepan over a medium heat. Add the onion and cook for 5-10 minutes until soft and translucent but not brown.
  2. Add the stock and bring to a simmer then add the pumpkin and celeriac cubes and cook for 15-20 minutes until soft but still holding their shape. Add a good pinch of salt and a grind or two of pepper.
  3. Transfer to a blender or food processor and blend until smooth.
  4. Heat the remaining 4 tbsps of olive oil in a shallow frying pan over a medium heat and gently fry the sage leaves until crisp.
  5. Pour the soup back into the pan and warm through then check seasoning. Serve topped with the crispy sage.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *