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About this recipe: This tangy, thick, winter soup with its delicate celery-like flavour and chunks of sausage takes no time to prepare. Serve with cornbread for a substantial meal. Delicious!
For celeriac, use swede or turnips, plus 2 chopped celery sticks. * For a vegetarian soup, use vegetable stock and replace the chipolatas with vegetarian sausages.
The soup (without the sausages) can be made in advance and puréed at step 3, then cooled and stored in the fridge for up to three days. It also freezes well.
At step 1 the vegetables and pears can be cooked with the oil, butter and lemon juice in a covered dish in the microwave. Cook on High for about 2 minutes or until softened.