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Before you jump to Celery Root and Leek Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to celery root and leek soup recipe. To cook celery root and leek soup you only need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Celery Root and Leek Soup:
- Take 1.5 " 1 celery root , pieces
- Get 2 leek whites , diced
- Use 1 Clove garlic , minced
- Get 1 celery , diced Stalk
- You need 1 bouquet garni thyme of
- Provide Cream
- You need stock Chick
- Provide Apple cider vinegar
Steps to make Celery Root and Leek Soup:
- Preheat stock pot, add oil or butter, and saute garlic for a minute. Add Leeks and saute a few minutes to soften.
- Add celery root and add enough stock or water to cover the pieces. Add thyme and bring to boil; then reduce heat to simmer for at least 30 minutes.
- Remove thyme bouquet and bay leaf. Puree or blend the soup and add back to stock pot. Raise heat medium simmer and let soup reduce a bit.
- Stir in cream to desired amount. Balance with a very light touch of the vinegar (start with like 1/8th of tsp). Add salt to taste. Let it simmer and thicken again to desired amount, adding water if too thick. Garnish with fennel and freshly ground black pepper.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw foods like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to make sure everything you’re likely to use has been stored properly (according to some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say just how long you may keep the food and if it needs to go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will maintain when the packaging has been opened. By way of instance, you might see’eat within two days of launching' on the label. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, make sure you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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