Monday, 22 June 2009

celeriac and celery soup with fennel and parmesan cigars

Soup season is well and truly upon us, so here's another to add to your arsenal of cold-fighting, belly-filling, toe-warming recipes.

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Ingredients:

Soup

1/2 bunch of celery, coarsely chopped
2 garlic cloves, smashed
1 celeriac root, peeled and chopped
4 Dutch cream potatoes
1 brown onion, chopped
900 mls of vegetable stock
1 carrot, peeled and halved
Salt and pepper for seasoning
1 tablespoon of goose fat

Fennel cigars:

1 sheet puff pastry
Parmesan for shaving
1 heaped teaspoon of fennel seeds
milk for brushing

Method:

Soup

On medium heat, fry onion, garlic, carrot, celery and celeriac in goose fat until the vegetables have softened and become translucent.

Add vegetable stock, potatoes and top with two cups of water

Bring up the temperature to simmer

After an hour or so, the soup should have reduced by about a third

Remove carrots and puree the contents using a hand blender, season with salt and pepper to taste (the carrot's purpose is to add flavour to the soup, and can be discarded and used in something else at this point).

Continue to simmer for 20 minutes or until you've reached a satisfactory thickness. You can add a long dash of cream if you want give the soup a creamier texture.

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Fennel and Parmesan cigars

Cut pastry into four long strips

Season with salt and pepper and add shaved parmesan

Roll it up!

Brush with milk and press a pinch of fennel seeds into the top

Bake in the oven for 20 minutes or until golden and crisp

Serve with the soup. The fennel seeds release their oils into the pastry in the baking process and the ainseed flavour works well with the creamy celeriac. A great vehicle to dip into soup.

1 comments:

Lorraine @ Not Quite Nigella said...

Isn't it just so seriously soup season?! It looks delicious and with a gorgeous texture too. Love the parmesan and fennel cigars too :)