I made this very simple soup today and it worked really well. Lovely pale pistachio colour, surprisingly tasty, and a delectable light, creamy texture. I was planning to sprinkle it with a load of finely grated parmesan but the soup was so tasty that the cheese wasn’t necessary.
Ingredients:
Serves 2
- An apple-sized piece of celeriac, cut into 1cm cubes
- A large piece of artichoke (not as much as the celeriac), cut into 1 cm cubes
- 1 leek, chopped
- 1 onion, finely chopped
- 2 or 3 cloves of garlic, chopped
- A little rich vegetable stock
- Optional bay leaf
- Juice of ¼ of a lemon
- A good glug of double cream
- Salt
What to do:
- Put all the vegetables apart from half the leek into a saucepan with some olive oil and fry over a medium heat, stirring occasionally, until the onions are translucent.
- Pour in the stock to cover the veg by about 1cm, and add the bay leaf if using
- Simmer until the celeriac and artichoke are soft
- Add the remainder of the leek and the lemon juice, and cook for another few minutes, until the leek is tender.
- Remove the bay leaf and the soup into a blender with the cream, and whizz up until velvety smooth.
- Add salt to taste and hot water if the soup is too thick
Serve just as it is or with extra virgin olive oil and some freshly-ground black pepper.
