BF keeps telling me how much he likes potato and turnips gratins you often get as sided in restaurants so I decided to put a quiche together inspired to those sides.
There’s something magical about soup. Something about finding a perfect osmosis of ingredients. About creating such an interesting dish, in color, in texture, in flavor, such a delicate dish from the rough fruits of the earth. The French word “velouté” for soups says it all (basically a soup that’s blended and smooth). It means “velvety“. How inviting. Sensual even.
… and this celeriac sunchoke soup recipe I’m sharing today.
Do you have any great soup recipes or links to share? Please do so in the comments! Let’s form a soup exchange! 🙂
Celeriac sunchoke soup with cilantro hazelnut pesto
Prep time: 15 minutes
Cook time: 25 minutes
Age for babies: 6 months and up (skipping the pesto at first).
1 shallot, minced
1 tbsp butter
1 celery root, peeled, cut up
1 pound of sunchokes, peeled, cut up
6 cups of water
1/2 tsp salt
1/4 tsp pepper
Handful of fresh cilantro
3 tbsp of hazelnut oil
In a large pot or Dutch oven, melt the butter over medium heat. Add the shallot and cook over medium heat until translucent (don’t let them brown).
Add the water, celery root, sunchokes, salt and pepper, bring to a simmer, cover and cook over medium low for about 20-25 mn, until the vegetables are tender.
Puree the soup with an immersion blender or in a blender until very smooth.
Put the cilantro and hazelnut oil in a small food processor and pulse until cilantro is finely chopped.
Pour the soup in bowls, and with a small spoon, stir in some of the cilantro pesto. Add additional salt and freshly ground pepper to taste.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Brie de Meaux, Goat brie, Petit Basque (sheep).
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
Appetizer / Finger Foods: Cucumber in creamy tarragon yogurt sauce
Main course: Ham & hard boiled egg (one of the pink ones from Easter :-)), flageolets beans French-style (leftover from Easter lunch!)
Goûter (4pm snack) – Chocolate pudding
Appetizer / Finger Foods: Butternut leek fennel soup
Main course: Buttermilk-brined chicken thighs, fingerling potatoes
Appetizer / Finger Foods: Boiled leeks with vinaigrette
Main course: Mushroom prosciutto Comté cheese tartine*
Goûter – Pear-blueberry compote
Appetizer / Finger Foods: Green bean, cauliflower, tomato salad
Main course: Bison patty and creamy rosemary carrots baked in parcel*
Appetizer / Finger Foods: Grated carrots French-style
Main course: Trying this harvest (sweet potato, chards, onion) tart recipe found on Food Loves Writing
Goûter – Apple-mint compote
Appetizer / Finger Foods: Spring pea salad
Main course: Albacore with avocado and cilantro, baked in a parcel*
Appetizer / Finger Foods: Leftover grated carrots French-style
Main course: Sardines, baby bok choy puree
Goûter – Mango compote
Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Oven roasted mustard pork tenderloin, peas & carrots jardinière
FRIDAY – VISITING RELATIVES FOR THE WEEKEND
We’ll see what good things we find to eat! Perhaps urchin and oysters at the San Diego Farmer’s Market?