CELERY ROOT AND LEEK SOUP WITH SAGE OIL
Celery root is a great winter vegetable. Here, it's combined with interesting ingredients to make a warming winter soup. An immersion blender is perfect when dealing with hot liquids-and it cuts the clean up time down so there's more time to enjoy this delectable dish. The equipment recommendations expressed in the Kitchen Corner department are those solely of Melissa Clark.
Provided by Melissa Clark
Categories main-dish
Time 1h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Add the leeks and celery; cook, stirring occasionally, until softened, about 5 to 10 minutes. Reduce the heat, to prevent the vegetables from browning.
- While the leeks are cooking, start cleaning and chopping the celery root and potatoes. Once the leeks are softened and translucent, add the chopped garlic and a pinch of salt.
- Finish cleaning the celery root and potatoes. Cut the vegetables into large, equally sized chunks.
- Add the cleaned celery root and potato chunks, and 10 cups of water to the pot, enough to cover the vegetables by 1 inch. Raise the heat to high. Tie the thyme and sage together and drop into the pot (reserve the extra sage leaves for the oil). Add freshly ground black pepper, to taste. Bring everything to a boil; reduce immediately to medium-low heat and simmer until all the vegetables are very tender, 20 to 30 minutes.
- Remove the pot from the heat. Remove and discard the herb bunch. Using an immersion blender, puree the soup until smooth. Add water to adjust the consistency, if necessary.
- Taste and adjust the seasoning, if necessary. In a medium skillet, warm the oil over medium heat. Add the sage leaves and cook until they turn deep green, 10 to 15 seconds. Remove from the heat.
- Ladle the soup into warm bowls. Drizzle sage oil over the soup and nestle a few of the sage leaves on top. Serve with optional wedges of lemon. Serve immediately
POTATO & SAVOY CABBAGE SOUP WITH BACON
A warming, hearty soup with that takes just 20 minutes to make
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Soup, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
- While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
- Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.
Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium
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