It has been a while since I posted, the pre-Christmas rush, getting engaged and rehearsals for a new play have kept me more than busy! But it hasn’t stopped me cooking so there are a host of items coming your way.
The recent cold snap has had us reaching for comforting and warming dishes whenever we can to banish chilly fingers and warm us up from the inside. I can only eat leek & potato soup so many times however before I crave something a little more exciting.
This soup sounds a little unusual; lemon in a soup? But trust me that it works. The celeriac is smooth and creamy so the lemon adds a subtle bit of acidity.
If you are scared of the lemon then add half the amount before blending, then taste. You can then add more if you want it!
Ingredients – serves 4
- 2 tbsp oil
- 1 white onion, chopped
- 1 leek, washed and chopped
- 1 clove of garlic, crushed
- A whole celeriac (about 800g), peeled and cut into chunks
- 1 large potato, peeled and cut into chunks
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 litre of chicken stock
- Ground pepper
- 2 small preserved lemons, sliced
- Heat a large pan on a medium heat. Add the oil, along with the onion & leek and fry for 5-7 minutes until lslightly softened.
- Add the garlic and cook for 1 minute.
- Add the celeriac, potato, thyme, oregano and chicken stock and bring to a simmer.
- Simmer for15-20 minutes until the celeriac and potato are soft.
- Remove from the heat and add a little salt and a generous seasoning of black pepper.
- Add the preserved lemon and then blend using a handheld or stand alone blender.
- Check for seasoning and add more salt, pepper or lemon to taste.