It was a grey day and eventually started raining tonight, so I needed a comforting bowl of hot soup! In the frige were rooster potatoes and celeriac, let's marry them!
The soup has a gentle and mild taste. Serves 4 hungry individuals.
Celeriac & potato soup
1 onion peeled and rouglhy chopped
1 fat clove of garlic peeled and roughly chopped
half a tsp of chilli flakes
1 tsp of cumin
500g potatoes peeled and roughly chopped
500g celeriac peeled and roughly chopped
1 ltr of veggie stock
50-100ml milk
a knob of butter
1tsp oil
Melt the butter with oil in a pan on a low gas add onion with garlic and fry until onion is translucent, add spices (cumin and chilli flakes) and fry for another minute then add potatoes celeriac and the stock. Bring to boil and simmer for up 30 minutes, but make sure that potatoes and celeriac are tender, add milk and blend it in a food processor or with a hand blender until creamy.
Serve with walnut and parsley pesto and sprinkle over with some paprika.
Walnut and parsley pesto is by Hugh Fearnley-Whittingstall and was published on the guardian's website:
http://www.guardian.co.uk/lifeandstyle/2007/oct/27/recipes.foodanddrink
It's delicious but there's loads of it, we're going to have it as pasta pesto for lunch tomorrow and still plenty in the fridge awaiting for me to come and use it:)
The soup has a gentle and mild taste. Serves 4 hungry individuals.
Celeriac & potato soup
1 onion peeled and rouglhy chopped
1 fat clove of garlic peeled and roughly chopped
half a tsp of chilli flakes
1 tsp of cumin
500g potatoes peeled and roughly chopped
500g celeriac peeled and roughly chopped
1 ltr of veggie stock
50-100ml milk
a knob of butter
1tsp oil
Melt the butter with oil in a pan on a low gas add onion with garlic and fry until onion is translucent, add spices (cumin and chilli flakes) and fry for another minute then add potatoes celeriac and the stock. Bring to boil and simmer for up 30 minutes, but make sure that potatoes and celeriac are tender, add milk and blend it in a food processor or with a hand blender until creamy.
Serve with walnut and parsley pesto and sprinkle over with some paprika.
Walnut and parsley pesto is by Hugh Fearnley-Whittingstall and was published on the guardian's website:
http://www.guardian.co.uk/lifeandstyle/2007/oct/27/recipes.foodanddrink
It's delicious but there's loads of it, we're going to have it as pasta pesto for lunch tomorrow and still plenty in the fridge awaiting for me to come and use it:)
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