Thursday, 19 February 2009

Supreme Sarnie & Celeriac Soup

After the success of the Crab Stuffed Portobello Mushrooms yesterday I decided to turn the leftover mix into a lush sandwich. I added a little mayonnaise and lemon juice to the crab, shrimp and spring onion, dolloped it on a lightly toasted ciabatta roll and added a little leftover salad - Delicious.

I then needed to use up my beloved Celeriac prior to Hubby's return. He cannot bear celery and celeriac is too much like it for him to enjoy, so I have to plan my celeriac fixes when he is not around. Last night I made a Celeriac and Potato Soup

1 Medium Celeriac approx 600g, peeled and cubed
1 Large Onion, finely sliced
2 Medium sized floury potatoes, peeled and cubed
1 Lt Chicken or veg stock.
knob of butter
3 sage leaves
2 strips of lemon peel

Melt the butter in pan, gently cook the onions until soft, not coloured. Add the potato and celeriac, pour over the stock add the sage leaves and lemon peel. Bring to boil and simmer for 30 minutes. The celeriac should be soft, stir to breakdown the potato and thicken the soup, remove the sage and lemon peel.

This is a lovely soup, the lemon really zings the flavour of the celeriac and makes it taste like a creamy Thai soup with lemongrass. Serve plain or add some grated cheddar to the top.

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