Thursday, 4 April 2013
Celeriac And Cumin Soup
Is summer here yet? Looking out of the window today, the answer would be a qualified 'yes' but tomorrow we may be knee deep in more snow, so rather than breaking out the light, summery recipes (and I've got some exciting things planned to do with all the wild garlic that is starting to spring up down the side of the canal - speaking of which, does anybody know where I can get my hands on some snails?)
Today's soup is another celeriac recipe. I use this quite a bit in soups for two reasons - it's amazingly tasty and it also looks like something that may have tried to invade the Earth and been defeated by Tom Baker era Doctor Who (Younger readers may be interested to know several other actors played the good Doctor before David Tennant turned up*)
I also continued my experiemnts with making the soup the day before I ate is, chilling it overnight and I really am beginning to think that it does improve the flavour of soups, especially the blended variety. If anyone else has thoughts on this, let me know in't comments section!
1 Large Potato
2 Cloves Garlic
100ml Single Cream
1.2l Vegetable Stock
1tsp Cumin Seeds
Salt and Black Pepper
1. Peel wash the celeriac and potatoes. Cut them into cubes about 1cm square.
2. Thinly slice the onions. Heat the butter in your soup pan. Gently sweat the onions, garlic, potatoes and celeriac for 10 minutes, until they start to soften.
3. Add the ground cumin and cook for another 2 minutes, to coat everything in the spice, then add the stock, bring to the boil and simmer for 30 minutes, until everything is cooked and soft. Remove from the heat and allow the soup to cool.
4. Blend the soup smooth. Taste and adjust seasoning and re-heat.
5. In a frying pan, heat the cumin seeds until they are nicely toasted and giving off a spicy aroma.
6. Serve in bowls with a swirl of single cream and a sprinkling of toasted cumin seeds. I also added flat bread as an accompaniment. Enjoy!