It has been a long year I have not updated this blog but back again with new and nice recipes.
Celeriac is a vegetable I quite often eat as marinated with olive oil but this time, I did a very British hearty version a soup!
It worked quite well with parsley.
Here is the recipe:
1 medium size celeriac, cut into cubes
1 medium size onion, chopped
1 medium size potato (grated)
2 garlic cloves, crushed
2-3 spoonful of olive oil, butter makes it heavier for my taste
For the croutons:
1 spoonful of truffle oil
a big piece of rye bread, cut in cubes
And if you really want, single cream or yoghurt to top
The recipe is very easy, if you boil the celeriac cubes about 5 minutes separately, makes a difference.
Fry the onions and garlic then add the potatoes and a glass of warm water. Stir, then add the celeriac cubes. Cook about 5 minutes then add 4 – 5 glasses of warm water. It should cover the celeriac just about not too much, not less.
Bring it up to boil then simmer, close the lid. 20 minutes later, check the celeriac cubes, if they are almost melting, then it is time to blender. If not, cook a little bit more.
Once you blendered, you can add some single cream in. Or instead, when you are serving, add a dollop of yoghurt in the soup bowls.
For the croutons,
Get a small non stick pan, warm it up then add the bread cubes. You have to watch it carefully otherwise it burns. Add some truffle oil – you can use walnut oil as well – then add some mint and red pepper flakes, stir well.
Chop some parsley and use for decorating the soup.
Enjoy!
The Smallest Kitchen 