Even though it is still warm here, the days are getting shorter and it feels like fall. Apples and pears are in full season and it felt right to make a comforting soup. Triple celery - celery seed, celery ribs and celery root.
BT's Triple Celery, Apple and Pear Soup
Ingredients:
1 large tablespoon ghee
1/4 teaspoon black mustard seeds
1/4 teaspoon nigella (onion seeds)
1/4 teaspoon celery seed
1/2 teaspoon harissa
1/4 teaspoon ground cloves
1 small bunch parsley
2 medium leeks
3 small celeriac (celery root)
4 small ribs celery
1 clove garlic
2 medium pears - anjou
1 tart apple
1 medium potato
1 tablespoon Calvados
1 teaspoon kosher salt
ground black pepper
2 sprigs fresh thyme
1 bay leaf
1 lemon - juiced
7 cups (1.6 l) water
Garnish:
small bunch dill
small bunch mint
2 small cucumbers
Directions:
Add ghee to heavy gauge cocotte
Place on medium low flame
Add mustard seeds, nigella and celery seed
Cook until seeds begin to pop
Add harissa
Clean leek and celery ribs thoroughly
Dice into small pieces and add to pot
Sauté until leek begins to change color
Add salt and cloves
Peel celeriac and rough chop
Add to pot
Sauté 1 minute
Peel apple and pears
Chop and add to pot
Sauté 1 minute
Add Calvados, garlic and water
Peel potato, rough chop and add to pot
Add parsley, thyme and bay leaf
Bring soup to boil and then reduce flame to low
Simmer on low for 20 minutes
Remove thyme and bay leaf
Purée soup with wand blender
Add lemon juice
Fine chop mint and dill
Add to soup
Dice cucumber
Serve soup hot with cold cucumber
Enjoy! !בתיאבון
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