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You could ring the changes by adding apple, and possibly celeriac, which always makes a delicious soup. Celery can sometimes be a bit stringy so you may need to sieve the soup after liquidising.
1 tbsp olive oil
Large knob butter
3-4 medium potatoes, peeled and diced
3 carrots, peeled and diced
One whole celery, trimmed and thinly sliced
Tbs mixed herbs
750ml/25 fl oz chicken or beef stock
AND THIS IS WHAT YOU DO……..
Heat the oil and butter, add the peeled and diced potato and carrot and thinly sliced celery.
Cook over a medium heat for about 5 minutes until the vegetables are soft.
Add the stock and herbs.
Mix well, season generously and bring to the boil. Cover and simmer gently until all the vegetables are soft.
Leave to cool and puree. At this stage, if there is any evidence of stringy bits, then it is best to sieve the soup before serving.
Reheat gently and add a swirl of crème fraiche or yoghurt and chopped parsley.