Ingredients
 
3 tbs olive oil

A large knob of unsalted butter

Large Spanish onion, peeled and sliced

1 Celeriac, peeled and chopped into small pieces

1 litre of vegetable or chicken stock

Sea Salt

Freshly ground black pepper

 

AND FOR THE GREENS

Large Spanish Onion, peeled and sliced

1 Sweetheart cabbage shredded with outer leaves removed

2-3 tbs olive oil

Knob of unsalted butter

Juice of one lemon

Sea Salt

Freshly ground black pepper


SERVE WITH

Focaccia bread or sliced baguettes with garlic butter and grilled cheese on top.

Greek style natural yoghurt

Grated nutmeg

 



AND THIS IS WHAT YOU DO....

1. Heat the butter and oil in a large heavy pan.
   
   
2. Add the onion, stir well, replace lid and leave to steam and fry gently without burning, until softened.
   
   
3. Add the chopped celeriac, stir well.
   
   
4. Add the stock, replace lid and leave to simmer for about half an hour.
   
   
5. When the vegetables are softened, you can blitz the soup either with a hand held electric blender or purée in a liquidiser
   
   
6. Meantime, whilst the soup is simmering, prepare the onion and fry in a large frying pan in the butter and oil replacing the lid to steam and slightly caramelise.
   
   
7. Then add the shredded cabbage, stir well and allow to steam/fry for three or four minutes and whilst the cabbage still has a a bite to it, squeeze the juice of a lemon, adjust the seasoning and mix well.
   
   
8. This soup then should be served with the greens and optional garnishing, as required.
   
   
9. Finally, serve either with olive, sundried tomato and walnut Focaccia bread or sliced baguettes with grilled cheese and garlic butter.