Jamie Magazine
By Hanife Anur
Ingredients
1 large celeriac
1 quince
2 banana shallots
2 cloves of garlic
olive oil
1 organic chicken stock cube
1 teaspoon ground cumin
1 pinch of ground cinnamon
1 teaspoon sugar
TO SERVE
1 small handful of walnuts
1 tablespoon crème fraîche
a few sprigs of fresh dill
Method
- Peel and roughly chop the celeriac, quince, shallots and garlic.
- Add a generous lug of oil to a large pan and place over a medium-low heat, then add the chopped veg, along with all the other ingredients, crumbling in the stock cube.
- Cook slowly for 20 to 25 minutes, or until the vegetables start to soften, stirring occasionally to make sure nothing catches on the bottom.
- When everything is softened, pour in enough boiling water to cover the vegetables by 2cm. Pop the lid on and gently simmer for 20 to 25 minutes, or until the vegetables are cooked through.
- Using a stick blender, blitz to the consistency you like.
- Roughly chop the walnuts and toast in a little butter. Top the soup with a swirl of crème fraîche, a little picked dill and a handful of chopped toasted walnuts.
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