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Leek, Fennel And Celeriac - Green Soup Number Three

Those who know me best know that what I cook in any given day is most often based on what I saw in the street or smelled in the air. So when it is cold and rainy and grey outside, I am not inspired to do much except perhaps to make toast. I am meant to live in the sunshine whether it is 30 C. or -10 C. it does not matter. But it is clear that long bouts of "overcast" were not for me.


So come the month of January - the longest month of the year as far as I'm concerned - I need to work very hard to keep the "living world" in my vision. I guess that is why I make so many green dishes.


This week's second soup - already polished off the split pea soup from Thursday - is once again a green soup but a soup very heavy on the flavors of Normandy, with a touch of the Middle East.




BT's Leek, Fennel and Celeriac Soup


Ingredients:

2 large leeks

2 medium or 5 small tender fennel bulbs with fronds

2 large celeriac

1 small potato

2 cloves garlic

1 jalapeño - seeds and veins (remove seeds and veins for less heat)

1/2 teaspoon mustard seeds

1 tablespoon ghee (butter, oil, coconut oil)

2 tablespoons Arak or Anisette (optional)

1 teaspoon sugar - if using Arak

2 teaspoons kosher salt

1 large bay leaf

6 cups (1.5 l) filtered water

ground black pepper

1/2 cup heavy cream (coconut cream, almond milk)

1/2 lemon - juiced

1 small bunch cilantro

1 sweet green radish and 2 cucumbers

labne


Directions:

Remove outer skin of leek and wash thoroughly

Peel celeriac

Rough chop leek and celeriac

Add ghee to heavy gauge cocotte and turn flame to medium low

Add mustard seeds and cook until they begin to pop - about 1 minute

Add leek and celeriac

Rough chop jalapeño and add to pot

Add fennel and fennel fronds

Sauté greens for 3-4 minutes or until leek is transparent

Sprinkle with salt and continue to sauté for 1 minute

Add Arak and sugar and reduce flame to low

Add water

Peel potato and rough chop and add to soup

Add bay leaf, remainder of salt and several grinds of black pepper

Cover pot and simmer for 20 minutes

Remove pot from heat and let cool for 5 minutes

Purée soup with wand blender

Add cream and lemon juice

Serve with chopped cilantro, cucumber, sliced green radish and labne


Enjoy! !בתיאבון





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