The season for root vegetables, and I love them. Sliced raw with a mandolin to make a crunchy winter salad, roasted or cooked to form a beautiful soup. The most delicate of flavours for me is Celeriac, that ugly looking fragrant root. Celeriac Puree is beautiful served with a piece of venison, it is fragrant roasted with a garlic infused chicken, but for me it makes the most beautiful scented soup braised with Fennel and Orange.
Celeriac, fennel and citrus soup.
Ingredients
Serves two hungry people or three not so hungry souls
One Celeriac Bulb
One Large Fennel Bulb
One Onion
One Potato
One small Orange ( Zest and Juice)
Two Garlic cloves
One Teaspoon fennel seeds
Two Bay leaves
One litre Chicken stock
Slosh of Olive oil
Tablespoon of Creme Fraiche
Tablespoon of chopped fresh Parsley
Sea Salt and Pepper to taste
Peel the celeriac and the potato, then chop into small pieces, slice the onion and fennel and toss the lot into a warm pan with the olive oil, add the fennel seeds and chopped garlic cook on a low heat for three minutes. Zest the Orange then add the zest and the juice to the pan. Lastly add the Bay leaves and pour in your Chicken stock. Place a lid on the pan
and let the liquid simmer for forty minutes. Remove from the heat, and blitz the liquid in a blender until smooth,season to taste add the Creme Fraich then pour into two large serving bowls and top with the chopped parsley. Eat greedily with warm bread.
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