Celeriac and Carrot Soup

Tonight’s recipe is from a rather eclectic little book called Seasonal Fare by Susan Johnston.  This book divides recipes up into seasons and is characterised by giving quite a bit of freedom, ie not all ingredients are quantified.  Sometimes daunting, but makes you think.

So, I went with celeriac and carrot soup.  A very short recipe.

1 small celeriac
1 bunch carrots
8 shallots
veal stock
Tabasco sauce

Dice root vegetables and roast with shallots in some butter.  Puree the roasted veges and stock.  Add Tabasco sauce to taste.  Took about an hour to roast the veges, so I passed the time with some Isigny Ste Mere and a glass of delicious 2001 Grosset Pinot Noir.  The soup was good too.


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4 Responses to Celeriac and Carrot Soup

  1. You know, I don’t think I’ve ever seen a celeriac before. I must look harder – they seem to be in lots of recipes these days! Looks delish, Dave!

  2. Lincoln says:

    Was it sweet with all those carrots?

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