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Why should the kids have all the fun on Halloween? This fun, sophisticated menu salutes the adults.

In this soup, combining potato and celeriac with ginger gives a depth to the vegetables, but it is the pickled ginger that really makes it shine.

Servings: 4


3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper


2 tablespoons slivered pickled ginger


Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger.

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