Kitchen Gar­den Cook

Country Life Every Week - - Contents -

Me­lanie John­son’s warm­ing cele­riac soup is de­li­cious

Serves 4

Cele­riac is now the last of the root veg­eta­bles left in the kitchen gar­den and we should make the most of it. With its earthy cel­ery flavour, it’s a sur­pris­ingly ver­sa­tile in­gre­di­ent

In­gre­di­ents Parme­san scones

150g self-rais­ing flour 30g un­salted but­ter 100ml full-fat milk 75g grated Parme­san 1 beaten egg

Soup 1 chopped onion 1 crushed gar­lic clove 1 cele­riac, peeled and cut

into chunks 1 potato, peeled and cut

into chunks 500ml hot chicken stock A splash of dou­ble cream,

plus ex­tra to serve 2 smoked-ba­con rash­ers,

cut into lar­dons 50g roughly chopped wal­nuts 1 sprig rose­mary

Method

Pre­heat your oven to 220˚C/425˚f/gas mark 7. Cover a bak­ing sheet with parch­ment and brush with a lit­tle oil.

Whisk the flour and a pinch of salt to­gether in a bowl, then add the but­ter and rub it in with your fin­ger­tips. Pour in the milk a third at a time and mix un­til you have a dough, then add the Parme­san and mix well. Turn the dough out onto a lightly floured sur­face and knead for a cou­ple of min­utes, then roll it out to about 2cm thick. Cut the dough into rounds un­til you’ve used it all.

Ar­range the scones on the bak­ing sheet, brush the tops with the beaten egg and bake for 12–15 min­utes or un­til lightly golden. Leave on a wire rack un­til ready to serve, with but­ter.

To make the soup, gen­tly fry the onion in a saucepan with a splash of olive oil. Once it’s translu­cent, add the gar­lic, cele­riac and potato and con­tinue to fry gen­tly. Pour in the hot chicken stock and sim­mer un­til the veg­eta­bles are tender. Once cooked, use a stick blender to purée the soup. Taste for sea­son­ing and add a splash of cream.

Next, fry the ba­con in a small pan and, once crisp, add the chopped wal­nuts and rose­mary. Fry to re­lease the flavours.

To serve, di­vide the soup be­tween four bowls and top with a fur­ther driz­zle of cream, a sprin­kling of ba­con, rose­mary and wal­nuts and with the Parme­san scones on the side.

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