Cosmin is Transylvanian. Dracula is also Transylvanian. Coincidence perhaps, but it’s a dangerous world out there so prior to inviting Cosmin to move in I felt it only prudent to prepare him a vampire repellent dish, just to be sure I wasn’t inviting death into my house.
Cosmin preferred it with cream, I preferred it without, you can make up your own mind.
Makes Dulcie's List Makes Cosmin's List
- 1 carrot
- 3 stalks celery
- 1 parsnip
- 1 tbsp butter
- 3 bay leaves
- 1 tsp black peppercorns
- 1 litre water (1.8 pints / 4 cups)
- 1 onion
- 2 sprigs fresh thyme
- 4 whole garlic bulbs
- 2 tbsp butter
- 250g potatoes
- ¾ tsp salt
- 200ml single cream (optional) (0.4 pints / 0.8 cups light cream)
- Rye bread and fresh thyme leaves
NUTRITIONAL CONTENT PER PORTION
- Calories | 235
- Fat | 14.8g
Serves | 4 as a starter 2 as a main
Prep Time | 10 minutes
Cooking Time | 1 hour
- To prepare the stock, cut the carrot, parsnip, celery and onion into large chunks and sauté in the butter until lightly golden.
- Add the water, bay leaves and peppercorns. Bring to the boil and simmer for 30 minutes. Strain the stock and discard the vegetables and spices..
- Cut a thin slice off top of each garlic bulb so that you can see the top of each clove, put half a tablespoon of butter on top of each bulb and bake in the oven at 200°c for approximately 15 minutes. Be sure to keep an eye on them as they burn easily.
- Squeeze out each garlic clove from its skin straight into a saucepan and add half of the stock. Peel and dice the potatoes and add to the stock. Simmer until the potatoes are tender.
- Puree the soup in a mixer or with a stick blender until smooth. Stir in the remaining stock.
- If you choose to add cream, bring it up to temperature by stirring in a couple of tablespoons of hot stock into the cream before adding it to the soup.
- Serve with fresh sprigs of thyme and cubes of rye
Based on a recipe found at www.valio.fi