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
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.