Aubergine and Celeriac soup
Aubergine and Celeriac soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, aubergine and celeriac soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Aubergine and Celeriac soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Aubergine and Celeriac soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

Celeriac and cheddar soup with thyme croutons. This warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have aubergine and celeriac soup using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Aubergine and Celeriac soup:
  1. Make ready medium Aubergine
  2. Prepare small Celeriac
  3. Make ready leek
  4. Make ready tomato
  5. Make ready onion
  6. Prepare garlic
  7. Prepare Salt
  8. Prepare Pepper
  9. Prepare Olive oil
  10. Take Lemon juice

Place the butter into a large pan. Add the flour and stir to coat the butter to make a roux. Celeriac has a unique flavour and is very refreshing even when raw. A warming soup of Cheddar Cheese and Cider for a cold night Bitter leaves, Pear and Cheese 🌿 Pears, cheese, bitter salad leaves, sprouted seeds, yoghurt dressing..

Steps to make Aubergine and Celeriac soup:
  1. Preheat the oven to 190 degrees
  2. Dice the onion and saute it in a medium sized pan
  3. Dice the aubergine and Celeriac into rough 1cm cubes, coat with a light drizzle of oil and then roast in the oven for 25 minutes
  4. Once the onion is browning adds the chopped garlic, stirring for a minute before adding the finely chopped leek
  5. After a few more minutes add a tomato, chopped fairly small (optional)
  6. Add an inch or so of water and cook for another 20 minutes. Stirring occasionally to make sure it isn't boiling dry
  7. Once the veg in the oven is browning at the edges, taste it (carefully) to check that the sweet flavours have come to the fire.. And add it to the saucepan when ready
  8. Cook it for five minutes or so and then blend until smooth. Adding water if it needs it.
  9. Bring back to the heat, adding salt and pepper, lemon anôl maybe a dash of olive oil to taste

Remove foil, scatter with cheese, if using, and cook for a few more mins till golden. TIP: Celeriac will turn brown very quickly once peeled. Celeriac also has the texture of a potato, which makes it a perfect addition to Lindsey Auerbach's Leek and Celeriac Soup with sweet, onion-y leeks. Together, these two vegetables made a light. Liquidise until smooth, return to the pan and reheat over a medium flame.

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