Plus my lovely friend Kate has just had her wisdom removed... or just had her wisdom teeth out. I'm still not clear about that one. Probably the first one, it does make more logical sense. Apparently when someone with a degree in teeth rips-slash-removes your wisdom and stitches your mouth back up, your diet suddenly becomes significantly restricted. As in, basically: you can eat soup... and preferably the pureed kind. And you can't have bread with it. No, sister.
Upon request, and also because I bought some celeriac the other day (just for kicks and because it looks a little an alien spawn) and had no idea what on earth to do with it, I made Kate some experimental soup.
Experimental soup? You yell at your poor monitor, who really hasn't done anything to you. What the bejesus is this crazy talk... actually you're probably unsurprised... as I am sure, by now you have realised that: I am not very good at following recipes at the best of times, and even when using a recipe from my favourite queen of the simple recipe, Donna Hay (as I was in this case) I still felt the need to add unspecified ingredients and mess around with flavours, gosh darn it I'm a rebel/renegade/piece of work.
P.S Donna Hay is a genius of recipe writing and simple, good food. If you don't own at least one of her books:
1) who even are you?
2) buy one immediately. Maybe this one? (that was my first ever Donna hay purchase, so you could buy it and pretend you're me AT THE SAME TIME. And let's be honest, why wouldn't you want to be me, I am awesome AND I CAN USE CAPS LOCK TO GREAT EFFECT.)
In addition to this little piece of culinary and typographical excitement: MY NEW BOOK DEPOSITORY COOK BOOKS ARRIVED YESTERDAY. I am now the proud (and a little over-zealous) owner of a FREAKING FLAVOUR THESAURUS. A book that matches flavours? Hold the wheel, cave-man, I think you might have just been OUT-INVENTED by a food writer. What a genius plan. GENIUS.
|The Food Thesaurus. Genius.|
|No time to cook by Donna Hay. Also genius.|
Celeriac and Nutmeg Soup with Sage Butter
Serves 4 for lunch
1 large celeriac bulb, peeled and chopped into smalllish pieces
2 large potatoes, peeled and chopped up
1 onion, diced
1/8 tsp of nutmeg
2 tbsp olive oil
4 cups of vegetable stock
salt and pepper to taste
For sage brown butter:
20(ish) sage leaves
3-5 saffron stems (optional, but delicious)
Fry the onion and oil over a medium heat in a largish pot on the stove, when the onion softens, throw in the celeriac, potato and stock.
Bring to the boil, then cover, lower the heat to a simmer and cook for about 15 minutes, or until the potato and celeriac are pretty darned soft.
Blitz your mixture, with the cream and nutmeg, in a food processor. Be really careful, hold the lid on HARD if you're using a blender, because the heat and something else involving SCIENCE that I don't know a bout will blow the top off your blender and scatter your soup to the four wings of your kitchen and yourself.
Season to taste. Set aside momentarily.
Chuck the sage, butter and saffron into a small frying pan, over a medium heat, fry until the sage goes crispy, but isn't burnt.
Serve in the soup in bowls, with the butter and leaves drizzled over the top. Serve it with some crusty white bread.
This is a totally dodgy photo I took of the soup in the plastic container I delivered it to Kate in... I know how it looks... lame, but it was delicious.