Monday, 10 October 2011

Celeriac Soup with crispy pancetta & toasted pine nuts

It has taken a while but I finally think we are settled into our new apartment...except for the fact that I am missing a few essentials for cooking such as a whisk!! I get this phone call this morning from my Mum saying 'hmm I hope you are not robbing my things!!' haha! I have been "borrowing" cooking utensils from home a lot! ;-p I can't call it stealing as I do intend to give them back!! I think soon I am going to have to face the reality that instead of buying clothes I will be buying baking tins, bun cases and lots of nice dishes!! Simon is soon going to go mental as we already don't have much storage in the kitchen for what we have!

Today my friends Chloe and Lynn came over for lunch to the apartment and considering the rainy miserable weather outside, I decided to make a nice wholesome celeriac soup. Celeriac is one of those vegetables that I haven't cooked with that much as I was never really sure what to do with it!

After lots of reading over the last few weeks I now know that it is in fact a very versatile vegetable and there are lots of great things you can make with it. Celeriac is lovely on its own, mashed, or used in casserole, gratin or baked dishes. Try roasting the celeriac with curry powder for 40mins and they make delicious crispy chips! It is in season at the moment so I hope now that I am talking about seasonal Irish vegetables, you will all try to buy veg that are grown in Ireland. Just check the label and the source will be stated! IRELAND is the one you are looking for ;-)

Please feel free to leave any comments below! Only a week till voting starts for cheffactor!!


Ingredients:
2 tbsp olive oil
1 onion, diced
4 garlic cloves, chopped
2 celery sticks, chopped
3 sprigs thyme chopped
700g celeriac, 1 good sized celeriac, chopped
1 potato, peeled & chopped
1.5 litres vegetable or chicken stock
150ml cream
Generous seasoning of salt & pepper
10-12 slices pancetta
1 bunch chives or parsley, chopped
handful toasted pine nuts
1 baguette
extra virgin olive oil to drizzle

Method:
Heat some olive oil in a large saucepan, add the onions and sauté for 3-4 minutes until softened.

Add the garlic, celery and thyme and continue to fry for a minute, then add the chopped celeriac and potato.

Pour in the stock, bring to the boil, then simmer for 45mins.

Meanwhile place the slices of pancetta on a grill tray and grill for a few minutes until nice and crispy.

When the soup is cooked, whizz with a hand blender or blend in a processor until smooth. Be careful to put a tea towel over the blender so it does not explode with the hot mixture!

Add in the cream and season generously with salt and pepper, making sure to taste the soup before serving.

Ladle the soup into your bowls. Place the pancetta on top of the soup and sprinkle with the chopped chives and pine nuts. Serve with toasted fresh baguette on the side, drizzled with some olive oil.



2 comments:

  1. This was delicious - the toasted pine nuts are such a nice surprise in the soup and the crispy pancetta was divine!!

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  2. You might be invited back cos of ur lovely comments!!:D Only if ur very lucky!!!;-p

    ReplyDelete