2 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 1 celeriac, pared 2 1/2pt/1.4 ltr vegetable stock 1 Tbs. ground almonds 4 Tbs. double cream salt and freshly ground black pepper flat parsley for decoration
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Chop and add celeriac, stirring to coat in oil mix.
2) Pour over stock and bring to the boil. Then simmer, covered, until celeriac is tender. Stir in ground almonds. Whizz in processor until smooth, then return to a clean pan. Add cream and seasoning and gently reheat. Serve in warmed bowls decorated with parsley.
