independent

Thursday 17 April 2014

A healthy choice and no compromise on flavour: Parsley and celeriac soup with poached egg

Apart from being one of my all-time favourites, celeriac is any low carber's best friend in the absence of potatoes. Endless potential, writes Annie Bell.

A poached egg with a runny yolk that oozes into the soup turns an austere bowl into something almost decadent, and parsley and egg have a particular affinity.

But, as ever, you can serve the soup on its own or with a drizzle of oil, if it's not a poached egg kind of occasion, and you are after something simpler.

Apart from being one of my all-time favourites, celeriac is any low carber's best friend in the absence of potatoes. Endless potential.

Serves 6

YOU WILL NEED

20g unsalted butter

2 tbsp extra virgin olive oil

3 large onions, peeled and chopped

900g celeriac (600-700g prepared weight), trimmed and coarsely chopped

225ml white wine

1.4 litres chicken stock

Sea salt, black pepper

100g flat-leaf parsley, leaves and very fine stalks

METHOD

Heat the butter and olive oil in a large saucepan over a medium-low heat and fry the onions for 6-7 minutes, stirring occasionally, until glossy and softened, without allowing them to colour.

Add the celeriac and fry for 1 minute longer, stirring to coat it in the butter, then add the wine and simmer until well reduced. Add the stock and some seasoning, bring to the boil, cover and cook over a low heat for 20 minutes or until the celeriac is tender.

Stir in the parsley, submerging it beneath the liquid and simmer for 1 minute longer. Purée the soup in batches in a food processor until fairly smooth and flecked with the green of the herb. If necessary, gently reheat and ladle into warm bowls.

Carbohydrate 13.7g Protein 10.1g

With poached egg and Parmesan

Fill a large saucepan with water and bring it to the boil. Add a good slug of white wine or cider vinegar. Now turn down the heat and keep the water at a trembling simmer.

Gently stir the water into a whirlpool using a large spoon and drop in 6 large eggs, breaking each one into a teacup first.

After about 2 minutes they will rise to the surface, cook them for a further 2 minutes and then remove them using a slotted spoon, trimming off stray tendrils of white against the side of the saucepan. Drop an egg into each bowl, and serve with extra virgin olive oil and grated Parmesan if desired.

Carbohydrate 13.7g Protein 17.6g

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