Soup is a perfect comfort food, great on a chilly winter day, and it can be made
from just about anything you find in your refrigerator. This week's choice of
celery-celery soup was no exception. The flavor from a celery root is absolutely
wonderful and when added to celery stalks, onions and apples- it is amazing.
went together nicely and cooked to perfection in about 45 minutes.
lettuce topped with the sweetest figs you have ever tasted. I served the soup
with a dollop of sour cream and a side of dark bread made from spelt grain
that Tricia gave to us from her farm to table dining experience last week.
Simply delicious.Per Tricia~
The cooler temperatures have hit so I was delighted to be making a soup this
week. This is my second foray into cooking with celery root and we loved the
first, which was the celery root puree - also from "Around My French Table".
I have to admit that each time I prepare that gnarly, tough looking root
the same thought crosses my mind - "Who on earth first thought this
root would be great to cook with ??". But great it is.
And pairing it with the apples, celery, onions and spices was just lovely.
I used my immersion blender to finish it off in a snap. Quick and easy-
this got rave reviews from my taste testers when I served it with
the crème frâiche on top. It will be a repeat for sure.
Happy French Friday ~