I have some celeriac to harvest this weekend and I found this recipe to try. For lunch today I am making chunky vegetable soup out of the leftover veggies from this week plus fresh beans and courgettes out of the vegetable patch this morning. I've taken down the runner beans and the French beans and courgettes are still producing, not bad for October! I still have some carrots to harvest but thought I would save them for Sunday dinner.
Sunday I intend to sow the broad beans as I was advised to start them off in October. The bed is ready with home made compost that I dug in weeks ago. Enjoy the sunshine this weekend and make the most of your garden.
Ready in 45 minutes
25g butter
1 leek white part only thinly sliced
350g celeriac, roughly diced
150g potato, roughly diced
600ml vegetable stock, hot
5 tbsp single cream, to serve
Fresh chives, to garnish
1. Melt the butter in a saucepan over a medium-low heat. Add the leek and cook for 3-4 minutes, until softened. Add the celeriac, cover with a sheet of damp greaseproof paper and a lid and cook gently for 10 minutes.
2. Remove the lid and paper. Add the potato and stock to the pan. Cover with the lid, bring to the boil, then reduce the heat to a simmer, partially covered, for 10-12 minutes, until tender. Cool, then blitz with a stick blender or whizz in a food processor in batches, until smooth.
3. Stir the cream into the soup, season and reheat until piping hot. Divide between cups or bowls and garnish with chives.
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