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| Christmas Dinner first course sensation: Silky Potage of Celeriac & Tart Apple with soya cream & chives 'intriguing - in the best way - and utterly ambrosial' |
67 is a great believer in soups before main courses at all times, not just at Christmas; they can help reduce demand for expensive protein and make budgets go further.
But a Christmas dinner soup needs something special -- something that settles
and comforts hunger pangs without interfering with the wonderful flavours to come. Christmas Dinner soups should be sublime and rather magnificent, even intriguing, and heighten not soften anticipation for the rest of the meal.
Delicacy is the key, in flavour and texture. Clear soups like Egg drop Pea Soup is one way to go. The broth has wonderful depth from hours of simmering; bright green peas and golden strands of egg stand out like jewels.
67's Christmas Cream of Celeriac & Apple (dairy-free) goes another way with a thick, silky potage. The flavours are delicate - gently biffing the taste buds - but captivating and satisfying.
The soup is vegan (vegetarian options are given) but garnishes are triple duty.
Who would have thought that such an ugly vegetable could produce such a sumptuous soup? (See notes on celeriac below)
It's a simple recipe, easy to cook and can be made a day ahead.
Reheat very gently, without boiling, ideally in a heatproof bowl over hot water.
It's the perfect start to the Big Feast!
Cost: £2.50'ish
Feeds: a large dinner party
Ingreds:
50gm/1.7oz plant or dairy butter
2 tbsp good olive oil
1 med onion, peeled & in med dice
500gm/17.6oz peeled celeriac, in 1inch/2cm dice
1 tbsp finely grated ginger
750mg good vegetable stock (home-made preferred but high quality granules will do)
1-2 sharp green applies like Granny Smith
67 garnish:
soya or dairy cream (or runny yoghurt) with finely chopped chives
Other Garnishes:
- toasted coarsely chopped hazelnuts or pistachios
- truffle oil
- lardons of crisply fried back bacon (fat removed)
- parma or serrano ham baked for 2-3 mins until crispy
Method:
- Melt butter & olive oil in a large pan over med high heat
- Add onion, cook 3 mins, until translucent; don't allow to brown
- Add celeriac and ginger, cook 5 mins; turn heat down to low; cook partially covered 15 mins, stirring occasionally to prevent browning - all the pieces should be soft and nearly cooked
- Add stock, bring to the boil, reduce heat to med low
- Simmer 1 hour, partially covered
- Half an hour before the end of cooking, add 1- 1.5 Granny Smith peeled and in fine dice; continue to cook until end of of hour
- Blitz to a fine puree
- Taste; add plenty of salt and pepper
- Thin with extra stock if liked but the flavour may be affected
- Garnish (as above)
Celeriac
Not cheap but not outrageously expensive either, a 20oz/3/4 kilo celeriac will cost under £2. It keeps well in the bottom of the fridge for a few weeks. it is delicious in salads & soups and can be used like potatoes in stews, mash or as chips. Use a sharp knife to remove the peel; a peeler won't do the job. Take a big slice off the bottom so that the celeriac is stable. Run the knife in thin slices between the peel and the celeriac, as if you were preparing a pineapple.
Comments:
'Intriguing and utterly ambrosial; I would love this at Christmas but would demand a second serving!' Retired writer
More soups on NavBar: Recipes II
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