Monday, 24 June 2013

Roasted celeriac soup recipe

 
As I stated in my previous post that magic happens when you roast vegetables, that is why this soup employs the same sorcery . I like soup but I am not a fan of eating the same old recipes, what can I say I like to be different! Who knew, also there is a chance that I was born awkward also. Enough disclosure for one day, I will disclose only one more thing the recipe for this yummy soup. I warn you now this soup is a labour of love but it is worth it.
 
For those of you who are not familiar with the celeriac it is a root vegetable with twisted roots and it looks like this.
 
 
you will need;
 
1lb 7oz celeriac, (peeled and cubed weight)
1lg White Onion
3 bay leaves
1/2tsp nutmeg
1tsp celery salt
1 vegetable stock cube
a little oil for roasting
 
method;
  1. Very lightly coat your celeriac cubes with a little oil, nothing with flavour so not olive oil. Roast in a hot oven until they are tender and lightly browned.
  2. Place the roasted celeriac, bay leaves, roughly chopped onion, nutmeg, celery salt and crumbled stock cube into a casserole dish.
  3. Cover with water until there is an inch of water above the vegetables, cover with a lid.
  4. Place in an oven at 160C for an hour and a half.
  5. Remove the bay leaves and blend your soup until smooth, serve hot with a little rocket pesto and some crusty bread.
 
Take Care
Nicolette xo 
 

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