Following a bout of flu (proper flu not a cold, which I've never had and never wish to have again), I've been left feeling completely drained and in need of food that is quick and wholesome. Also at the kickstart of the year, I am, (as posted earlier) looking to become super fit for the summer, so have been eating low carb, high protein and exercising hard. Soups have been playing a large role in this diet. I love soup. I enjoy making them and don't feel 'cheated' when eating them as so much 'healthy' food can often leave you feeling.
Celeriac like celery is one of those vegetables or flavours that many people aren't sure of. Like celery, when cooked, celeriac just has an incredible flavour that enhances others. Celeriac soup is a fantastic winter soup that will, I'm sure if you've never had it before, win even the most celery hating amongst you, over.
Ingredients
1 tablespoon olive oil
1 onion
I potato
1 celeriac
chicken or vegetable stock (about 1 litre)
2 tablespoons low fat creme fraiche
handful of parsley
gruyere cheese
Chop the onion, potato and celeriac. Sweat gently in the oil with some seasoning in a large pan for about 10 minutes, with the lid on. Stir from time to time.
Add the stock and simmer gently with the lid on for about 10-15 minutes or until the vegetables are cooked through.
Add the parsley and creme fraiche and blitz with a stick blender until smooth. Check the seasoning. I find that this soup needs quite a lot of salt and pepper. Also if it looks too thick at this stage you can add a little water or milk.
Serve in big bowls with as much or as little grated gruyere on top. This will melt into stringy ooziness as you eat. Or if serving to guests, use espresso cups. Gorg.
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