Roasted celery soup with fennel
SOURCE This recipe is from inpatskitchen on the Food52 website . We have tweaked the recipe slightly, converted the US to European measurements, and made some of the recipe steps more explicit for the novice cook. Serves 3–4 as main course, 6-8 as a starter Time (approx) : preparation 20m cooking 45m Ingredients 8 large celery stalks 1 bulb fresh fennel 3 tbsp olive or vegetable oil 1/2 tsp salt 1/2 tsp ground black pepper 6-7 tsp Seven Acres vegetable stock concentrate* 3 medium potatoes 125ml light cream or milk 2 tsps lemon juice Salt and pepper to taste * Or use 3 tsp of good-quality bouillon powder or a stock cube . Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Vegetable peeler Large roasting tin (min. 22cm x 33cm) Large saucepan Blender or food processor Measuring jug Facilities An oven and a hob or other direct heat source for cooking; Space to chop. Advance preparation None req...