9. sep. 2010


Fall equals soup, doesn't it?! 
In my head it does and I'll probably post lots of different soup recipes in the comming few months. 
Here is one with celeriac topped with parmesan and garlic-roasted croutons made of rye bread.

Ingredients (4 servings)
2 tbs Rapeseed oil
4 Scallots
1 Celeriac
2 Garlic gloves
1 L Vegetable boullion
1 Small bundle fresh thyme
5 tbs Lemon juice
1 tbs Acacia honey
4 Slices of a good rye bread 
2 tbs Reapeseed oil
1 Garlic glove
50 g Parmesan
Fresh thyme

Croutons: Slice up the bread in suitable pieces (e.g. 1x1x1 cm) and finely chop the garlic glove. Heat up the oil and fry the croutons with garlic on low heat - remember to turn the croutons once in a while. They will be done in 15-20 minutes.
Soup: Finely chop scallots and garlic. Cut the celeriac into small squares. Heat up the oil in a pot and fry scallots and garlic for 3-4 minutes at medium heat. Add 2/3 of the celeriac and fry for another 5 minutes. Add boullion and thyme, and simmer for approximately 30 minutes. In the meantime, boil the rest of the celeriac squares in saltet water for 7-10 minutes. 
Blend the soup and adjust with acacia honey, lemon juice, salt and pepper. 

Serve the soup warm with boiled celeriac squares and topped with bread croutons, freshly grated parmesan and fresh thyme. 

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