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August 31, 2006
Celeriac soup and blue cheese croutons
Celeriac, mmmmm
2 tablsespoons olive oil
2 leeks, finely sliced
2 carrots, chopped
2 cloves garlic, finely chopped
1 tablespoon fennel seeds
large pinch of soft brown sugar, or small drizzle of honey
1 large celeriac, chopped
2 litres Swiss Bouillon or other good veggie stock
salt and pepper
half a lemon
Fry leeks, carrots and garlic in oil until soft. Add fennel seeds, sugar and celeriac and fry another 5 minutes or so. Simmer for about half an hour until the celeriac is completely soft. Blend and season with salt, pepper and lemon juice to taste. Celeriac makes a really smooth soup, not unlike the texture of pumpkin or sweet potato soup.
The UK Vegetarian Society also has a great recipe for Pear and Celeriac Soup.
Blue cheese croutons would go perfectly with either.
Blue cheese croutons
Slice up a baguette into 1 inch slices. Either brush with olive oil and toast, ot toast nude under a grill. Crumble blue cheese (just choose your favourite) into a bowl and mash thoroughly with a small amount of softened butter (1 oz or so will do 4 people). Rub the croutons scantily with a juicy peeled clove of garlic. Spread the blue cheese on top and toast again for a minute or so. Eat with gusto and black pepper. And soup.
Choose blackberry and apple pie or crumble afterwards, with cream, for a total taste of the season here in the UK.
Posted by glittrgirl at August 31, 2006 12:47 PM
Comments
Can I come over? :)
Posted by: Lisa (42MainSt) at August 31, 2006 04:21 PM
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