Thursday, July 15, 2010
I couldn't think of many vegetable names with four syllables until I started to write this post. All of a sudden, "asparagus" hits me; followed closely by "cauliflower". And while both of those would make a nice soup, today's recipe calls for celeriac.
I had no idea what this was when I first saw it in the grocery last summer. It looks quite odd and inedible. But I used it in soup and hope to again when it's back in season (which should be any time now).
Prep: 10 minutes
Cook: 30 minutes
4 tbsp olive oil
1 celeriac, chopped
1 onion, minced
2 cloves garlic, minced
2 cups fresh chicken stock
1/2 cup double cream
1/2 tsp instant coffee granules
salt & pepper to taste
Peel the celeriac, taking off the bits and bobs and the brown covering.
Chop the celeriac into small cubes.
Peel and chop the onion and garlic and set aside.
Heat the olive oil in a large pot and gently fry the onion, garlic, and celeriac for about 5 minutes, stirring gently.
Add the stock, bring to a boil, then allow to simmer for 20-25 minutes.
Add the cream and coffee granules; stir well to dissolve coffee.
Season to taste.
Remove from heat and mash or blend until smooth.
4. Serve with warm rolls and enjoy!
[Adapted from BBC FOOD recipes]