Soup making isn't rocket science - just bung some stuff in a pan and simmer it for a bit then either eat with lumps and all or blitz - but still, there's probably nothing more comforting than a warm bowl of soup.
This week, I've had almost a rainbow of soups - bright pink beetroot and celeriac, deep grey mushroom, and a 'using up' golden orange rooty soup. I think beetroot and celeriac work really well together, and the soup really has the most wonderful colour that the photo doesn't do justice. I went travelling to Russia in the latter part of last year, and I found this soup really took me back to the beetroot and sour cream cuisine (!) that we encountered there. Here's the recipe.
2 beets, peeled and cut into smallish cubes
About half a celeriac, peeled and cut into chunks
An onion, chopped
Veg stock - about 1 litre
Nutmeg
Creme fraiche
As with most soups, start with sweating the onion in a bit of olive oil for 10 mins or so to soften but not colour. Add in the celeriac and cook for a few minutes. Then add the beetroot and the stock (just use enough to cover the vegetables), turn down to a low heat and simmer for about 50 minutes, or until the vegetables are soft. Puree to a smooth texture, season and grate nutmeg in to taste. Add a couple of tablespoons of creme fraiche and stir well. Add more stock if needed to achieve the desired consistency. Eat with rye bread or other dense and nutty bread.
This week, I've had almost a rainbow of soups - bright pink beetroot and celeriac, deep grey mushroom, and a 'using up' golden orange rooty soup. I think beetroot and celeriac work really well together, and the soup really has the most wonderful colour that the photo doesn't do justice. I went travelling to Russia in the latter part of last year, and I found this soup really took me back to the beetroot and sour cream cuisine (!) that we encountered there. Here's the recipe.
2 beets, peeled and cut into smallish cubes
About half a celeriac, peeled and cut into chunks
An onion, chopped
Veg stock - about 1 litre
Nutmeg
Creme fraiche
As with most soups, start with sweating the onion in a bit of olive oil for 10 mins or so to soften but not colour. Add in the celeriac and cook for a few minutes. Then add the beetroot and the stock (just use enough to cover the vegetables), turn down to a low heat and simmer for about 50 minutes, or until the vegetables are soft. Puree to a smooth texture, season and grate nutmeg in to taste. Add a couple of tablespoons of creme fraiche and stir well. Add more stock if needed to achieve the desired consistency. Eat with rye bread or other dense and nutty bread.
Love the look of this. Would consider lifting it slightly with a scattering of fresh herbs too.. dill perhaps?
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