Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
Let's Get Cooking
- 1 Melt the Flora Buttery in a large saucepan. Add all the vegetables to the pan and cook gently on low heat for 10-15 minutes to sweat the vegetables. Stir occasionally.
- 2 Pour in the Knorr Vegetable Stock. Bring to the boil, then reduce the heat and simmer, stirring now and then, for 10-15 minutes, until the potato and celeriac are tender.
- 3 Place in blender and blitz until smooth. Return the soup to the pan, add the Elmlea Double and reheat gently. Season to taste with black pepper and some nutmeg if desired. Serve with finely chopped celery leaves.
