Alexanders Soup
( Alexanders Soup) Recipe

Origin: Britain Period: Traditional

When picking alexanders it's best to pick young, tender shoots from the centre of the plant as these are naturally protected and blanched by the surrounding leaves and stalks.

Ingredients:

6 alexanders shoots, peeled
2 celery sticks
1 onion, sliced
45g butter
30g plain flour
450ml boiling water
600ml milk
salt and freshly-ground black pepper
croÃ»tons, to garnish

Alexanders Soup
( Alexanders Soup) Preparation:

Method:

Wash the celery and alexanders thoroughly then slice or dice into piece of equivalent size. Add the boiling water to a pan along with the celery and onion and return to a boil. Cook for about 10 minutes, or until tender then purée in a blender or by rubbing through a sieve.

Melt the butter in a pan, scatter the flour over the top then stir in to form a smooth roux before whisking in the cold milk, stirring until smooth. Bring the mixture to a boil then stir in the alexanders and onion purée before seasoning with salt and black pepper. Return the mixture to a boil and cook for 8 minutes.

Serve ladled into warmed soup bowls, garnished with the croÃ»tons.

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