Celeriac, Smoked Bacon & Sage Soup
Photo © Anne-Marie Minhall
Over the festive season I ordered a veg box from the local grocer.
It was a joy to behold. It made life easier, too, in between work.
January the 9th & there's one item left to use.
The knobbly, gnarled, scary-looking beast.
Celeriac.
I seek advice on how to use it.
'Bin it ..' was one suggestion.
'Pop chunks of it into your roast spuds tray ..' was another.
Robert said: "Soup.."
Yes, this sat well with me.
Today then, with the temperature outside barely nudging 1 degree, it's time for a special Saturday warming treat with homemade chicken stock.
A trip to buy a chicken for tomorrow also brought the giblets.
They go into a big saucepan
Cover with 2 pints of cold water
3 Bay Leaves
15 Peppercorns
1 Carrot
1 Onion peeled & quartered
Thyme fresh or dried - sprinkling of either
Bring everything to the boil & skim off any surface scum
Reduce the heat, cover the pot & simmer for 45 minutes
The aroma is heavenly
The next step is to strain & discard the giblets & vegetables - their work here is done
Leave to cool & store in the fridge till you're ready to use
OR
Get ready to add the chickeny goodness to a soup which is my plan.
1 Onion peeled & roughly chopped
2/3 Slices of Smoked Bacon diced
Celeriac peeled & grated
Butter
Oil
300ml Homemade Chicken Stock
2tsps Grain Mustard
2/3 Leaves of Sage torn
4/5 Sprigs Parsley chopped
Get to grips with the Dr Who root before placing into a bowl of cold water with lemon juice or vinegar (stops it turning brown & even uglier)
The butter & oil should go into a heated frying pan
Onion next & gently cook for 15 to 20 minutes
Smoked Bacon joins the pan till fat has melted
Add your celeriac
The stock is next
Have a taste for seasoning
Add the sage
Bring your pan to the boil
Lower the hob & let the soup simmer for 30 minutes
Mustard and parsley stirred in to finish for the last 5 minutes
A warm, buttered & crusty roll is the partner.
Jack Frost is no match for soup.
AMM
