Comfort food par excellence: thick, fabulously tasty, satisfying soup of leek and celeriac AND with less than half the carbs of Leek & Potato |
One of the Blogger's favourite soups - before weight and health concerns - was the rich, thick, creamy potato and leek soup (Vichyssoise), traditionally cold but also eaten hot.
It's been off the 67 menu for years...though remembered with fondness.
So it was a delight to find this recipe for a leek and celeriac version from Eleanor Maidment, recently published in the Sunday Mail's You magazine.
Celeriac - the 'Ugly' root veg - has half the carbs of potatoes and is seen by the weight conscious as a great substitute for potato. 67 has been experimenting with celeriac in recent times in soups, as mash or fries.
The recipes prove Celeriac is not an inferior version of potatoes; it has an appeal all its own. It has a nutty, celery-like flavour that's both subtle and powerful enough to wake up the tastebuds.
Eleanor Maidment's recipe is a winner; 67goingon50 made only a few minor changes to reduce fat and allow for a vegan option.
Method:
- Heat a large lidded pan with oil & butter on med heat; add leeks; cover; cook 6-8 mins stirring occasionally until soft
- Add celeriac; cover; cook a further 10 mins, stirring now and again
- Add stock; bring to a boil; cover; simmer 8 mins or until the celeriac is easily pierced with a fork
- Cool 5 mins; add lemon juice; process until smooth
- Tip back into pot; add cream if using
- Serve piping hot, garnish with crispy leeks or trails of yoghurt
Crispy leek garnish
- If you have the green leaves of the leeks, cut off a 5cm piece at the tender end; slice in fine strips
- Heat 1-2 tbsp olive oil over med heat; add leek strips
- Fry 5-6 mins, watching closely to prevent burning until crisp
- Drain on kitchen paper; add salt
Celeriac Notes
Not cheap but not outrageously expensive either, a 20oz/3/4 kilo celeriac cost about £3.00. It keeps well in the bottom of the fridge for a few weeks. It is delicious in salads & soups and is often substituted for potatoes in stews, mash or fries.
Newer celeriac can be peeled with a peeler but others need a knife to remove the tough outer covering. Take a big slice off the gnarly bottom so the celeriac is stable. Run the knife in thin slices between the peel and the celeriac, as if you were preparing a pineapple.
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