Ingredients
- 100 g Shallots chopped
- 600 g Celeriac peeled, cubed
- 100 g Potatoes peeled, cubed
- 100 ml olive oil
- 1 twig Thyme
- 1,2 lt Boiling Water
- 250 ml cream
- 1 Vegetable stock cube or
- 2 tsp Veg stock granules
- 3 tbsp Lemon juice
- 200 g Tuna steak finely chopped
- 2 tbsp Chives finely chopped
- Salt, Pepper to taste
Servings:
Instructions
- Gently heat half the oli in a large pan and glaze the scallots, celeriac and potato cubes for 5 mins. Make sure they don't brown.
- Add the thyme followed by the water, cream and stock. Season with, pepper and 2tbsp of the lemon juice
- Simmer gently for 30 mins, or until the celeriac and potatoes are soft.
- Meanwhile mix the finely cubed tuna with salt, pepper and the rest of the olive oil and lemon juice.
- Blitz the soup in a blender until smooth and strain through a fine sieve for extra smoothness. Add salt and put aside.
- To serve place a spoon full of the cold tuna tartar onto the hot soup. Sprinkle with the chives.
Recipe Notes
Per serving: 8g carbs, 32g fat, 11g protein, 1536 kj, 366 kcal
(From essen&trinken edition no 12, 29th November 2000)
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