- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
For the bread bowls
- 6 small round crusty rolls, such as cob rolls
- 75 g butter, melted
For the soup
- 25 g butter
- 1 onion, chopped
- 1 potato, peeled and chopped
- 1 celeriac, peeled with a knife and chopped
- about 900 ml chicken or vegetable stock
- 75 ml single or double cream
- 2-3 tbsp chopped parsley
- handful roasted, peeled walnuts, roughly chopped, to garnish
Tips and Suggestions
Rachel puts the paper lid on top of the vegetables to sweat them and lock in all that tasty moisture.
It's better to use bread that's a couple of days old for this recipe.
1. Preheat the oven to 200C/180C fan/gas 6.
2. For the bread bowls: slice the top off each of the bread rolls to make a lid and set aside. Pull out most of the dough from the bottoms of the rolls to make hollow shells, then brush around the inside with the melted butter. Brush the cut side of the lids with melted butter.
3. Transfer the bread to a baking tray and bake for ten minutes, or until crisp and hard. Set aside to cool completely.
4. For the soup: melt the butter in a large saucepan over a low-medium heat, add the onion, potato and celeriac and season with salt and freshly ground black pepper. Place a circle of greaseproof paper, the same size as the pan, directly on top of the vegetables, then cover with a lid. Reduce the heat to low and cook for 7-8 minutes, stirring occasionally.
5. Pour in the stock and increase the heat to high until it comes to a boil, then reduce the heat to low and simmer for a further 10 minutes, or until the vegetables are completely softened.
6. Stir in the cream and parsley then blend the soup using a hand-held stick blender until smooth and velvety (alternatively allow to cool slightly then blend in small batches in a jug blender). Adjust the seasoning if necessary.
7. To serve, ladle the soup into the bread bowls and sprinkle with the roasted walnuts. Pop the bread lid on top.
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