One of my new year resolutions is to cook more.
So when I saw that one of my favourite youtube channels Sorted Food and Tesco were looking for people to take part in their Food Firsts Challenge, I thought why not.
One week later a recipe arrived in the post with a nice letter and a gift card to buy the ingredients.
On Sunday we hit up Tesco and in the evening – I cooked.
For Roasted Celeriac and Apple Soup you need…
- 1 Celeriac
- 3 tbsps Olive Oil
- 1 Onion
- 1 Bramley Apple
- 1 Celery Stick
- 1 Clove of Garlic
- 2 Sprigs of Thyme
- 1 Sprig of Sage
- 900ml Vegetable Stock
- 1 Handful of Smoked Cubed Pancetta
- 1 Loaf unsliced Wholemeal Sourdough Bread ( the were out of stock!)
- 2 tbsp Creme Fraiche (and a little extra to finish)
I kept notes as I was making this recipe – which I will intersperse between the actual directions!
- Preheat the oven to 180′ ( Which is very difficult in itself when the numbers have rubbed off on your oven!)
- Peel and dice the celeriac, toss in olive oil and season well.
(why does a celeriac resemble a brain? How do I peel you? WHY ARE YOU SO HARD TO DICE? Season well… salt and pepper right?)
- Place on a baking tray and bake the celeriac for 1 hour.
(Right- back upstairs to watch Star Trek into Darkness and eat After Eights!)
- Peel the apple. Dice the onion, apple and celery. Mince the Garlic.
- When the celeriac is done heat another 1 tbsp of oil in a large sauce pan. Add the onion, apple, celery, garlic and thyme. Fry over a medium heat until everything begins to soften.
- Add the celeriac, sage and veg stock. Season Well and simmer for 30 mins.
When I came downstairs the kitchen smelt lovely, which is odd as I wouldn’t imagine celeriac to smell OF anything.
Chopping apple and onions was much easier and quicker than the flipping rock solid celeriac. I fried them all then chucked my NOT BURNT celeriac into the deep pan with the stock and let it simmer. This was all very fast and a little messy so not many pictures were taken of the process. I have written down the phrase *it’s all going worryingly well* on my scrap paper I was using… that shows just how confident I am when it comes to cooking.
- Meanwhile heat a dry frying pan over a medium-high heat and add the cubed pancetta. Gently cook it until it goes crisp. Give it plenty of time.
- Cut the bread into large 2*2 cubes, drizzle with olive oil, season well and toast in the oven for 4-5 minutes until golden brown all over.
- Blend the soup to a smooth puree, adding 2 tbsp of creme fraiche as you blend. Add some extra hot water to loosen the soup up if necessary.
I DIDN’T BURN THE CROUTONS. In fact, I didn’t burn anything! frying the pancetta was basically like cooking bacon, so no burning there either.
Blending it all up was fun. Messy fun. We only have a little hand blender so it got extremely messy. Due to the heat of the soup, I was also a bit worried about actually melting the blender too. But honestly nothing went wrong, and I am shocked about this too!
- Serve with the pancetta and croutons then add another scoop of creme fraiche and few chopped sage leaves if you want!
Look. It looks good!
And it tasted good. Very sweet, which I was not expecting but really substantial and creamy too. I had some then and packed the rest for my lunch on Monday and Tuesday.
Even my house mates liked it too! Well, they SAID they did and that’s what counts right!
So there you have it! A successful cooking experiment that has boosted my confidence. Who knows what I’ll be throwing together next year!
Thank you to Sorted Food and Tesco for letting me get involved too, it was a lot of fun!!!
Love – Amanda