Soup of creamed celeriac with tuna tartar
A very low carb starter to get your taste buds flowing for the main course.
Servings Prep Time
6 30Mins
Cook Time
30Mins
Servings Prep Time
6 30Mins
Cook Time
30Mins
Ingredients
Instructions
  1. 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.
  2. Add the thyme followed by the water, cream and stock. Season with, pepper and 2tbsp of the lemon juice
  3. Simmer gently for 30 mins, or until the celeriac and potatoes are soft.
  4. Meanwhile mix the finely cubed tuna with salt, pepper and the rest of the olive oil and lemon juice.
  5. Blitz the soup in a blender until smooth and strain through a fine sieve for extra smoothness. Add salt and put aside.
  6. 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)