Creamy Celeriac Soup with Homemade Croutons

Meet celeriac, a knobby, rough looking, not so well known root vegetable, belonging to the celery family.  You are likely to come across them in farmer's market rather than the supermarket and they look quite remarkable freshly harvested from the field with vibrant green tops.  Take time to remove the tough outer skin and any gnarly bits to reveal creamy white flesh, which can be roasted, boiled or mashed. Their earthy, mildly sweet flavour lend themselves to this lovely soup with potatoes and leeks.  I serve it with homemade croutons.

Serves 4-6

INGREDIENTS

• 2 tablespoons olive oil
• 1 celeriac (about 500g / 1lb 2oz)
• 3 potatoes (about 450g / 1lb)
• 1 leek, white & pale green parts only, sliced
• 2 garlic cloves, finely chopped
• 4 cups vegetable or chicken stock
• ½ cup milk
• 2 tablespoons fresh lemon juice
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon chopped dill or chives, for garnishing

For the croutons:

• 2 thick slices crusty bread (about 110g / 4oz)
• 2 tablespoons olive oil
• ¼ teaspoon sea salt
• a sprinkle of freshly ground black pepper

METHOD

1. Wash and scrub the celeriac clean.  Slice off the top and bottom with a knife to create flat surfaces, then cut away the tough outer skin.  Slice into chunks.
2. Peel potatoes and slice into chunks.
3. Heat oil in a large saucepan over medium heat.  Add sliced leek and sauté for 2-3 minutes until soften.  Add the garlic and sauté for another minute.
4. Add the celeriac and potatoes.  Cook, stirring, for 2-3 minutes to coat with oil.
5. Pour in the stock.  Bring to a boil, then reduce heat to a simmer.  Cover and cook until the celeriac and potatoes are tender, about 15 minutes, stirring occasionally.
6. Turn off the heat.  Use a stick blender to process the vegetables until smooth.
7. Add milk and let the soup simmer over low heat for 2-3 minutes to warm through.  Stir in lemon juice.  Season with salt and pepper, to taste.  Garnish with chopped dill or chives.

For the croutons:

1. Line a large baking tray with baking paper.
2. Use a serrated knife to slice the bread into 2cm / ¾" cubes.
3. Place the bread cubes on the prepared tray.  Drizzle with olive oil and sprinkle with salt and pepper.  Gently toss the bread cubes with a pair of tongs until they are coated evenly in oil and seasonings.  Arrange the cubes on the tray so they are not touching one another.
4. Bake in a preheated 200°C /400°F oven for 10 minutes.  Remove the tray from the oven and give the cubes a toss after 5 minutes.  The croutons are ready when they are golden brown but still a little soft in the centre.  Serve immediately with soup.

Rustic Kohlrabi & Sweet Potato Soup

Rows of bright purple kohlrabis growing in the patch is quite a sight to behold.  Framed by a canopy of sturdy green leaves, they are the swollen stems of the plant which protrude from the ground like oversize baubles, beckoning you to take a closer look.  Kohlrabi also comes in the pale green variety and makes a lovely soup with sweet potato and carrot.  The leaves are perfectly eatable, which I chop up and stir into the soup for contrast in colour and texture.  Ones selling at the shops would not have their leaves attached, but you can substitute them with kale or silverbeet leaves.

Serves 6

INGREDIENTS

• 1 kohlrabi, about 400g / 14oz
• 1 sweet potato, about 600g / 1lb 5oz, peeled & cut into large cubes
• 1 carrot, sliced into thick rounds
• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon olive oil
• a pinch of sea salt
• 4 cups vegetable stock
• 1 cup water
• freshly ground black pepper

METHOD

1. Cut off the stems and leaves from the kohlrabi if they are attached.  Reserve leaves.  Peel the kohlrabi.  Cut off and discard tough, fibrous core from the base.  Slice into large cubes.
2. Heat oil in a large saucepan over medium heat until hot.  Add onion and sauté for 1 minute.  Add garlic and a pinch of salt.  Sauté for a further 1 minute.
3. Add carrots, kohlrabis and sweet potatoes.  Toss them around in the pan for 1-2 minutes coat with oil.
4. Add the stock and water.  Cover and bring it to the boil, then reduce heat to low and simmer for 15 minutes or until the vegetables are just tender.
5. Remove half the vegetables with a wire strainer or slotted spoon to a bowl and set aside.
6. Remove the pan from heat.  Use a stick blender to process the vegetables in the pan until smooth.
7. Transfer vegetables in the bowl back to the pan.  Cook the soup over low heat, stirring gently, for a few minutes.
8. Chop up some of the reserved kohlrabi leaves and stir them in to the hot soup.  Cook for a further 1 minute until they are wilted.
9. Serve the soup hot in individual bowls with a sprinkling of pepper on top.

Easy Leek & Potato Soup for Two

If you fancy some nourishing soup but don't feel like cooking up a big pot, this recipe is for you. Creamy leek and potato soup for two is delicious, and so easy to make with just a few ingredients.  Sauté some onion, leek and potatoes in a knob of butter.  Add a few cups of chicken or vegetable stock and let the vegetables simmer until tender.  Process with a stick blender until silky smooth.  Stir in some cream and garnish with chopped chives.  That's all to it.  Enjoy the soup with crusty bread.

Serves 2

INGREDIENTS

• 1 knob of butter, about 1 tablespoon
• 1 small onion, chopped
• 1 leek (about 150g / 5½oz), white part only, sliced
• 2 medium potatoes (about 260g / 9oz) peeled and cut into cubes
• sea salt, to taste
• a sprinkling of freshly ground black pepper
• 2½ cups chicken or vegetable stock
• ¼ cup thickened/heavy cream
• 2 tablespoons chopped chives, for garnishing

*Save the green part of leek for stock, or for a scramble eggs recipe here.

METHOD

1. Melt butter in a medium saucepan over medium heat.  When it foams, add onion and leeks.  Sauté for 1 minute until they begin to soften.  Add potatoes.  Continue to sauté for another further minute.  Season with salt and pepper.
2. Add stock.  Bring to a boil, then reduce heat to low.  Cover the pan and let simmer for about 20 minutes or until the vegetables are tender.
3. Remove from heat and process with a stick blender to a smooth consistency (but avoid over-processing as the potatoes might become gluey).  Add extra stock or water if the soup is too thick.  Heat through gently .
4. Stir in cream.  Garnish with chopped chives. 

 

Chicken & Dumplings Soup

Chicken soup is cherished for its comforting and nourishing qualities, especially for a loved one convalescing from illness like a nasty bout of the flu.  While nothing beats a homemade stock made by stewing a whole chicken, this recipe using a quality shop-bought variety holds its own.  The soup is hearty and delicious with fluffy dumplings made of self raising flour, milk and butter.  When spoonfuls of the batter are dropped into the simmering stock, they become luscious sponge balls that soak up all the good flavours and enrich the soup with creaminess.  Why settle for an ordinary chicken soup when you can have it with dumplings as well?

Serves 4

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small carrot, sliced into small cubes
• 2 celery stalks, thinly sliced
• 5 cups chicken stock
• 230g / 8oz skinless chicken breast, thinly sliced
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon finely chopped parsley, for garnishing

For dumplings:

• 1¼ cup self raising flour
• ¾ cup full fat milk
• 30g / 1oz butter, melted
• ¼ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 1 tablespoon finely chopped parsley

METHOD

1. In a large bowl, add self raising flour, milk, butter, salt and pepper.  Mix with a spatula until a smooth batter is formed.  Stir in the chopped parsley.
2. Heat oil in a large pot over medium heat.  Sauté onion, carrot and celery for 3 minutes or until softened. 
3. Add chicken stock and bring it to the boil.  Reduce heat to low and add chicken pieces.  Let the chicken simmer in the stock for 3 minutes or until just cooked through.
4. While the soup is simmering, use a spoon to scoop up golf ball sized portions of the batter and drop them in.  They will look crowded floating on top of the soup, which is fine.  There would be enough batter to make about 12 dumplings.  (I suggest using an ice cream scoop with a release mechanism, if you have one, for this action.)
5. Cover with a lid and let the dumplings simmer gently over low heat for about 5 minutes or until they are firming up on the underside.  Then, carefully turn each one over with a spoon to allow the other side to cook.
6. Cover the pot again and simmer for about 8 minutes over low heat or until the dumplings have cooked through.  Cut one open to check that the centre is not doughy.  Season to taste.  Garnish with chopped parsley.  Serve hot.

Roast Carrot & Fennel Soup

Carrots and fennels are roasted in the oven together with onion and garlic until lightly caramelised to release their sweetness, then processed with vegetable or chicken stock into a soup to match the colour of autumn leaves.  Not that we see many deciduous trees in and around Perth, but after a long hot summer, we welcome the cooler temperatures and it is time for a homemade, heartwarming soup.  A little lemon juice and butter added to the soup just before serving accentuates its delicate flavour.  Enjoy it with your favourite bread.

Serves 6

INGREDIENTS

• 500g / 1lb 2oz carrots, quartered lengthwise
• 1 large fennel bulb with fronds
• 1 medium onion, quartered
• 2 garlic cloves, peeled and left whole
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• freshly ground black pepper
• 4 cups vegetable or chicken stock
• 1 cup water
• 1 teaspoon lemon juice
• 1-2 tablespoons unsalted butter, to taste

METHOD

1. Slice off and discard fennel stalks but reserve 1 tablespoon of chopped feathery fronds for garnishing.  Cut bulbs into 1cm / ¼" slices.
2. In a large baking tray, place sliced fennel, carrots, onion and garlic.  Drizzle over oil and sprinkle with salt and pepper.  Toss until the vegetables are lightly coated in oil and seasoning.  Roast in a preheated 200°C/400°F oven for about 30 minutes, tossing them around midway, until the vegetables are tender and caramelised on the edges.
3. Transfer roasted vegetables into a large saucepan.  Add vegetable/chicken stock and water.  Bring to a boil, then reduce to simmer for about 5 minutes.
4. With a handheld food processor, blend until very smooth.  Thin to desired consistency with extra warm water if required.
5. Stir in butter and lemon juice.  Season to taste with salt and pepper.  Garnish with chopped fennel fronds.

 

Field Mushroom & Fennel Soup

 

I like the size, meatiness and rich flavour of field mushrooms.  They are robust enough to be stuffed, put under the grill and over the barbecue.  In this recipe I use them chopped up with fennel for a pureed soup.  The two vegetables pair well with their contrast in taste and texture.  To get the soup going, onions are fried gently in olive oil before the mushroom and fennel are thrown in, followed by stock and a few potatoes to thicken it up.  When the vegetables are tender, my trusty stick blender dives in to do its job.  Milk is added to make the soup velvety and lemon zest stirred in for zing.   I then lightly fry reserved slices of the mushroom in butter with chopped garlic and let them float on top of the soup with some feathery fennel fronds.  (You might not want to open another tin of mushroom soup again.)

Serves 2

INGREDIENTS

• 1 medium onion, roughly chopped
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 400g / 14oz field mushrooms
• 1 medium fennel bulb
• 2 potatoes, peeled and diced
• 3 cups vegetable or chicken stock
• ½ cup milk
• 2 teaspoons lemon zest
• sea salt
• freshly ground black pepper

METHOD

1. Thinly slice about 100g / 3½ oz of the mushrooms and set aside, then roughly cut up the rest into pieces.
2. Trim fennel top and reserve some of its feathery fronds.  Roughly chop the fennel bulb.
3. In a large saucepan, heat oil over medium.  Add the chopped onion and fennel and sauté for a few minutes until the vegetables are slightly softened.
4. Add the diced potatoes and mushroom pieces.  Sauté for another minute to coat them in oil.
5. Add stock.  Bring it to a boil, then reduce the heat, cover and simmer for about 20 minutes, stirring occasionally, until the potatoes are tender.
6. Remove the pan from heat and puree the soup with a stick blender until smooth.  Stir in the milk and lemon zest.  Return to a simmer and cook, stirring, for a minute or so until heated through.   
7. In a small frying pan, heat butter and chopped garlic over medium.  Add the mushroom slices and sauté for no more than a minute until they are just wilted.
8. Ladle the soup into bowls.  Season with salt and pepper to taste.  Top each one with the mushroom slices and garnish with chopped fennel fronds.

Easy Vegetable Soup

Not much of a recipe is needed for a vegetable soup.  Usually, it's about using up whatever you've got in the refrigerator's crisper.  There are some guiding principles for making a good one though.  Start with the 'holy trinity' of aromatics - chopped onions (or leeks), celery and carrots, plus a little garlic if you like.  Stagger the addition of vegetables, which means root vegetables such as turnips, parsnips, swedes and potatoes go in first as they require more cooking time, before the cabbages, sweetcorn, zucchini, etc.  All vegetables should be diced about the same sizes.  You can use homemade stock but I think good shop bought ones are quite adequate.  Toss in some leafy greens and frozen peas at the end until just heated through to add freshness and colour.  For a tomato based soup, dried herbs such as oregano, thyme and basil wouldn't go amiss.  Stir in a little lemon juice and garnish with chopped parsley.  Serve hot with crusty bread for a comforting and nourishing meal.

Serves 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1-2 carrots, diced
• 2-3 stalks celery, sliced
• 2 cloves garlic, peeled and finely chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 400g / 14 oz tinned chopped tomatoes
• 1 litre / 4 cups vegetable or chicken stock
• 1 medium turnip, peeled and diced
• 2 small potatoes, peeled and diced
• 200g / 7oz kale, roughly chopped
• 1 cup frozen peas
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley, for garnishing (optional)

METHOD

1. In a large heavy-based saucepan, heat oil over medium low heat.  Add onion, carrots and celery.  Sauté for 3 minutes until the onions are softened.  Add garlic and sauté for another minute.  Stir in dried basil and oregano.
2. Add tomatoes, stock, turnip and potatoes.  Bring to a boil, stirring occasionally, then reduce the heat to low and simmer, covered, until all the vegetables are tender, about 20 minutes.
3. Stir in kale and frozen peas.  Cook for 1-2 minutes until just heated through.
4. Remove from heat.  Season with salt and pepper to taste.  Stir in lemon juice and chopped parsley.  

Carrot Greens Three Ways

I was given the task of thinning a bed of carrots at the farm, pulling out seedlings that were growing too close to each other, and ended up with a bucketful of delicate greens destined for the compost.  Not so when someone said I can make pesto out of them.  Well, I took some home and made more than that.  Read on for three different ways of using carrot greens, which are not only edible but delicious with a herby flavour that enhances many dishes.  The tender greens of baby carrots are perfect for these recipes and they must be fresh.  Wash thoroughly and discard any dry or yellowed leaves and the stems which are tough.

Vegan Carrot Greens Pesto

 

Makes 1 cup

INGREDIENTS

• 40g / 1½oz carrot greens
• 40g / 1½oz baby spinach
• 1 clove garlic, peeled
• 60g / 2¼oz roasted unsalted cashews
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil

METHOD

Place carrot greens, spinach, garlic, cashews, lemon juice, salt and pepper in the bowl of a food processor and pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few more seconds until smooth or to desired consistency.  Transfer to a clean lidded jar. 

Freshly made pesto is best used immediately but it can be kept in the fridge for a few days.  Use it as a dip; spread it on biscuits and toasts; stir it into pasta, mashed potatoes, yoghurt and soup.

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Herby Omelette with Mushrooms and Carrot Greens

Serve 1

INGREDIENTS

• 2 eggs, beaten
• 1 tablespoon milk
• 2 mushrooms, sliced
• a handful of carrot greens, roughly chopped 
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped spring onion
• 2 teaspoons olive oil
• sea salt and freshly ground black pepper, to taste

METHOD

1. Mix beaten eggs with milk in a bowl.
2. Heat oil in a medium size non-stick frying pan over medium heat until hot.  Sauté mushrooms for 30 seconds or so until slightly softened.  Add carrot greens, parsley and spring onions.  Continue to sauté for another 30 seconds.
3. Pour beaten eggs into the pan.  Tilt the pan gently to let the eggs spread and cook evenly.  Season with salt and pepper to taste.  When the eggs are no longer runny but still looking wet, lift the edge of the egg up with a spatula and fold over to make an omelette.  Slide the omelette onto a plate.  Serve warm with toasts.

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Quick Sweetcorn Soup with Carrot Greens

Serves 2-3

INGREDIENTS

• 1 carrot, diced
• a handful of carrot greens, roughly chopped
• a handful of leafy greens such as baby spinach or silverbeet, roughly chopped
• 2 cups vegetable or chicken stock
• 420g / 15oz tinned creamed corn
• 1 tablespoon chopped spring onions
• 1 egg, beaten
• sea salt and freshly ground black pepper to taste

METHOD

1. In a medium saucepan, bring stock to a boil together with diced carrots.
2. Add the tin of sweet corn.  Let it come to a gentle boil, stirring occasionally.
3. Add leafy greens and cook until just wilted, about 30 seconds.
4. Remove the saucepan from heat.  Stir in the beaten egg until white ribbons form to thicken the soup.  Stir in spring onions and carrot greens.  Season with salt and pepper to taste.

Creamy Broccoli & Pea Soup

Once upon a time, I always kept a few tins of soup in my pantry for 'rainy days'.  Nowadays I keep cartons of  various stock (chicken, vegetable, beef) in my cupboard ready to be used with fresh ingredients to make my own soup.  Not 100% homemade, but  so much tastier.  This one is very simple, made of two humble vegetables - broccoli and frozen peas.  No frills, just appetisingly green and full of natural sweetness.  The broccoli stems go in first as they require more cooking.  The florets go in with the peas later and for no more than a few minutes to preserve their colouring.   Out of all my kitchen gadgets, I find my stick blender the most used of them all, especially for processing soup as in this recipe.  When the vegetables are tender in the pot, a few turns of the electric blades and the soup is ready to serve.  Stir in some cream and enjoy.

Serves 2-3

INGREDIENTS

• 2 teaspoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 head of broccoli
• 1 potato, peeled and roughly chopped
• 3 cups vegetable stock
• 1 cup frozen peas
• ⅓ cup cream
• sea salt & freshly ground black pepper to taste

METHOD

1. Cut broccoli into florets.  Trim and slice stems.
2. Heat oil in a large saucepan over medium heat.  Add the onion and sauté for 3-4 minutes or until soften.  Add the garlic and sauté for 30 seconds until aromatic.
3. Add the broccoli stems and potato.  Stir to mix with the onion and garlic.  Add stock and bring it to the boil.  Reduce heat slightly and cook, stirring occasionally, for 20 minutes or until the broccoli and potatoes are tender.
4. Add the broccoli florets and peas to the pan.  Bring it to a simmer.  Cook for 3-4 minutes or until the vegetables are just tender, but still green.
5. Remove from heat and process the vegetables with a stick blender until smooth.  Stir in the cream.  Season with salt and pepper to taste.

Thai Red Curry Pumpkin Soup 🌶 🇹🇭

If you like pumpkin soup, take it to the next level with this recipe for a spicy Thai version, or if you love Thai food but have never cooked it yourself, this is a good introduction.  I use ready-made Thai red curry paste in a jar, which can be kept in the fridge and is a common ingredient for dishes like Thai curries, stir fries and fish cakes.  Always keep a tin or two of good quality coconut milk in your pantry, which is used in this soup and often in Thai cuisine.  'Makrut' lime leaves, processed together with the pumpkin into the soup for a citrusy lift, can be kept in a ziplock bag in the freezer.   Serve the soup with a squeeze of lime and some freshly cooked prawns.  Your family and guests will be impressed.

Serves 2-3

INGREDIENTS

• 2 tablespoons vegetable or olive oil
• 1 medium-size onion, coarsely chopped
• 2 teaspoons Thai red curry paste
• 900g / 2 lbs pumpkin, peeled, seeded, cut into cubes
• 3 cups vegetable stock
• 1 cup coconut milk
• 2 makrut lime leaves
• 6 medium-size cooked prawns
• ⅓ cup coriander leaves
• freshly ground black pepper
• lime wedges

METHOD

1. Peel cooked prawns, leaving tails intact.  Slice each horizontally in half.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the onion and sauté for 2 minutes or until soft.
3. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
4. Add the pumpkin pieces and lime leaves.  Sauté for 1 minute until coated with the onion mixture.
5. Add the vegetable stock.  Bring it to a boil, then reduce heat to low and cook, covered, for 20 minutes or until the pumpkin is tender.
6. Remove from heat and process the pumpkin mixture with a stick blender until smooth.
7. Stir in the coconut milk.  Place over low heat and cook, stirring, until heated through.
8. Ladle the soup into individual bowls.  Top with prawns, coriander leaves and a sprinkle of black pepper.  Serve with lime wedges.

 

Sweet Potato & Lentil Soup

 

A week ago, a group of us Scottish fiddlers braved one of the biggest winter storms to meet at Falls Farm up in Perth hills for a day of music making.  The rains were coming down so heavily at one point that visibility on the road was close to zero.  We all made it there safely and had a great time playing lots of tunes.  As usual, everyone brought food to share, like beautiful homemade bread, quiches and cakes.  Most appreciated was this sweet potato and lentil soup made by Margaret, the group's leader.  Steaming hot, naturally sweet with a hint of Indian spice, it was just what you needed to warm your body and soul on a freezing wet day.   I like my soup with a little texture but feel free to put it through a processor before serving if you like yours smooth.

Serves 6

INGREDIENTS

• 2 tablespoons olive oil or vegetable oil
• 1 medium-size onion, peeled and finely chopped
• pinch of sea salt
• 2 teaspoons mild Indian curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh ginger
• 1 sweet potato (500g / 1 lb 2oz), peeled and cut into small cubes
• 1 red capsicum, seeds removed, chopped
• 1 cup red lentils
• 4 cups vegetable or chicken stock
• 1 cup water
• 2 tablespoons lime juice
• 3 tablespoons mint leaves, chopped

METHOD

1. Heat oil in a large saucepan over medium heat.  Add onions and sauté with a pinch of salt for 2-3 minutes until soften.
2. Add the curry powder, cumin and turmeric.  Sauté for 1 minute until fragrant.  If the spices start to brown too quickly, stir in a few drops of water.  Add garlic and ginger and cook for a further 30 seconds.
3. Add the sweet potato, capsicum and lentils.  Cook for 1 minutes, stirring, to coat with the spice mixture. 
4. Add the stock and water.  Bring it to the boil, then reduce heat to medium-low and cook, covered, for about 30 minutes or until the sweet potato and lentils are tender.
5. Stir in lime juice and mint leaves before serving.

Jerusalem Artichoke & Mushroom Soup

When some Jerusalem artichokes were harvested at the farm the other day, I was curious as I have never tasted or used them in cooking before.  An internet research took me to this recipe for a lovely, easy-to-make soup. Nondescript in appearance, the knobbly root vegetable looks like ginger. The plant has bright yellow flowers famously featured in one of Claude Monet's paintings.  Pureed in the soup, it has a mild earthy flavour, most delicious with a handful of mushrooms fried in a little olive oil and fresh thymes. So next time you find these lesser known vegetables in the shops, don't pass them by.  Jerusalem artichokes can be eaten raw in salads, sautéed and roasted in the oven as well.

Serves 4

INGREDIENTS

• 400g / 14oz Jerusalem artichokes
• 2 potatoes, about 100g / 3½oz, peeled and quartered
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 3 cups (750ml / 25fl oz) vegetable or chicken stock
• olive oil
• 160g / 5½oz mushrooms, thinly sliced
• 1 tablespoon fresh thyme leaves, picked off the stems
• sea salt, to taste
• freshly ground black pepper

METHOD

1. Scrub and wash Jerusalem artichokes to remove any dirt.  Peel the artichokes but don't worry about leaving the odd bit of skin on if they are too knobbly.  Slice into chunks.
2. Heat 2 tablespoons oil in a large saucepan over medium heat.  Add chopped onions, garlic and a pinch of salt.  Sauté for about 5 minutes or until the vegetables are soften.  
3. Add the artichokes and potatoes.  Sauté with the onions and garlic for 2 minutes.  Add the stock.  Bring it to the boil, then reduce to a simmer.  Cover the pan and cook for 15-20 minutes until the artichokes and potatoes are tender.
4. While the soup is cooking, heat 1 tablespoon of oil in a frying pan over medium-high heat.  Add sliced mushrooms and sauté for 3 minutes until golden.  Stir in the thyme leaves.  Remove from heat and set aside.
5. When the vegetables in the soup pan are very tender, process with a stick blender until smooth and creamy.  Season with salt to taste.
6. To serve, pour hot soup into individual bowls and top with fried mushrooms.  Sprinkle over a little pepper and garnish with more thyme leaves if you like.

Pea & Ham Soup

 

I make this when the Christmas ham has been demolished leaving the big bone with still some meat attached, or when I come across bacon hocks on specials in the shops.  They make such a flavoursome base for a lentils and vegetable soup which is a meal on its own served with some crusty bread.  It is one of those recipes that has plenty of room for variations.  I use onions, carrots and celery, but any root vegetables such as turnips, parsnips, swedes, fennels and kohlrabis would do nicely and add flavour.  You can have the soup thicker, or thinner by adjusting the amount of water used during cooking.  You can blitz the soup in a  food processor to make it smooth, or provide a little textur by leaving some pieces of vegetable intact.  Whatever you do, make sure there are some meltingly sweet ham pieces you can bite into while you enjoy the soup.

Serves 4-6

INGREDIENTS

• 450g / 1lb ham bones or bacon hock
• 400g / 14oz green or yellow split peas, rinsed and drained
• 6-7 cups of water
• 1 onion, peeled and roughly chopped
• 2 carrots, roughly chopped
• 2-3 sticks celery, roughly chopped
• 1 bay leaf
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley for garnishing

METHOD

1. Put the ham bone into a large saucepan together with the onions, carrots, celery and bay leaf.  Add the water and split peas.  Cover and bring to the boil.
2. Reduce the heat to low and simmer, covered, for about 1 hour, stirring occasionally, until the ham begins to fall off the bone and the split peas are completely soften.
3. Remove the pan from heat.  Use tongs to remove the ham bone.  Set aside to cool before dislodging any ham pieces still clinging onto the bone.  Shred larger pieces into bite size.    Discard the bone. 
4. Transfer the ham pieces back to the soup.  Heat the soup gently for another few minutes.  Season with salt and pepper to taste.  Garnish with chopped parsley.

Celery Soup & Celery Leaves Pesto

What to do with a humble head of celery?  Well, they get chopped up a lot to go with salads and dips, and fried up frequently with onions and carrots in stews.  Until I became a volunteer working at a local farm, I never knew the bunch of celery we buy from the shops looks quite different from celery in its natural form growing organically from the ground.  Most noticeably, all the top green leaves are missing from the shop variety, and it doesn't have that deep green colour of the farm fresh produce, nor its strong flavour.  All parts of the plant are good to eat.  I've got two recipes here - a delicate celery soup using the stalks and the heart and a vibrant celery pesto using the leaves.

Celery Soup

INGREDIENTS

• 2 tablespoons olive oil
• 300g / 10½oz celery stalks, chopped
• 100g / 3½oz celery heart, finely chopped
• 1 garlic clove, peeled & crushed
• 200g / 7oz potatoes, peeled and cut into chunks
• 500ml / 17 fl oz chicken or vegetable stock
• 150ml / 5 fl oz milk
• salt & freshly ground black pepper

METHOD

1. Heat oil in a large saucepan over medium high heat.  Add the chopped celery stalks, garlic and potatoes and stir fry for 3 minutes in the oil.  Add a good pinch of salt.
2. Tip in the stock.  Cover and bring it to the boil, then reduce the heat down to low and simmer for about 10 minutes until the celery and potatoes have softened.
3. Remove the pan from heat, and puree the ingredients using a hand-held food processor until smooth.
4. Add the milk, and blitz again to combine.  Return the pan to low heat for a minute or so to cook through the soup.  Season with salt and pepper.
5. Stir in the finely chopped celery heart just before serving to give the soup a little crunch.

Celery Leaves Pesto

INGREDIENTS

• 80g / 2¾oz celery leaves, roughly chopped
• 1 garlic, peeled
• ½ cup grated Parmesan cheese
• ¼ cup toasted almond flakes
• 1 tablespoon lemon juice
• zest of 1 lemon
• ½ cup olive oil
• sea salt
• freshly ground black pepper

METHOD

1. In a food processor, add celery leaves, garlic, Parmesan cheese, almond flakes, lemon juice and lemon zest and a good pinch of salt.  Process until smooth.
2. Add olive oil and blitz for a few more seconds to combine.
3. Season with more salt and pepper to taste.

*Toasted cashew or macadamia nuts can be used instead of almonds.  Quantity of various ingredients used in making the pesto can vary according to taste.  Keep the pesto in a lidded jar in the refrigerator up to a few days.  There are so many ways to use this lovely green paste - as a dip, spread it on crusty bread, stir it into a pasta dish (pictured below), spoon it on top of eggs,  potatoes, chicken and meat dishes to add flavour and interest.