Curried Vegetable Soup With Celeriac

Ingredients

• 2 small white onions
• 2 French carrots
• 1/2 turnip
• 1 celeriac root
• 1 pint boiling water
• 2 ounces butter
• 1 heaping tablespoon flour
• 2 teaspoons curry powder
• 1 pint milk
• Salt to taste
• 1/2 cup cream
• 2 egg yolks
• 2 tablespoons Madeira (optional)
• Croutons for serving

Method

1. 1 Slice onions, carrots, and turnip. Boil in 1 pint water until soft. Add celeriac and cook until tender.
2. 2 Remove celeriac and set aside. Strain the vegetable stock through a fine sieve without pressing.
3. 3 Melt butter in a saucepan. Stir in flour and 2 teaspoons curry powder. Add milk and salt to taste.
4. 4 Add the strained vegetable stock to the milk mixture and simmer.
5. 5 Beat cream and egg yolks. Temper with a little hot soup, then stir back into the saucepan.
6. 6 Remove from heat. Stir in Madeira if using. Pour into a tureen containing the sliced celeriac. Serve with croutons.