Well, that was the plan. Hubby is fantastic at vegetating... I'm not good at sitting still unless I have a book to read that's so amazing I'll try to justify swapping a day at work to stay home and read it. That hasn't happened in quite some time and I had ants in my pants today - so I've managed to get a load of odd jobs done to set me up for the week ahead, and I made a soup.
It was very, very tempting to make another soup with sweet potatoes, because I love them - but I had a large nubby celeriac, that held up it's hand and shouted "Pick me! Pick me!", when I was rummaging - and he'd been waiting quite long enough...
...sadly, the okra that I'd bought on a whim must have died in it's sleep - so we had a quick funeral for it before embarking on the road to Soupdom.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Serves 4
Prep time - 10 minutes
Cooking time - 30 minutes
You will need
A medium to large saucepan
A food processor/blender/stick blender
Ingredients
25g butter
1 celeriac - peeled and chopped
1 large potato - peeled and chopped
1 Leek - trimmed and chopped
1 onion - chopped
1 carrot - peeled and chopped
1 fat clove garlic - crushed
1 tsp dried sage
1 ltr vegetable stock - from a cube is fine
salt
freshly ground black pepper
Method
Melt the butter in the saucepan over a gentle heat and add all of the vegetables and the garlic to the pan. Stir to coat with the butter, then let gently sweat without colouring for 10 minutes. Putting a lid on helps.
 |
 |
After 10 minutes add the sage, cook for 1 minute before adding the stock and bring to the boil. Cover and simmer for 20 minutes.
 |
 |
Allow to cool slightly before putting through a blender. Season to taste with salt and pepper, and gently reheat before serving scattered with crispy croutons.
No comments:
Post a Comment
Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!