Hello my friends! Here is my latest favourite soup, a real winter warmer, very much needed these days as England is extremely cold and snowy! For the flavour combination I took inspiration from a soup I recently had in a nice pub near where we recently moved, for the execution I applied some of the tips given at Raymond Blanc’s cookery school… and I really loved the result! The sweet and nutty flavour of the celeriac combines perfectly with the earthy taste of the artichoke, resulting in a light soup perfect as a starter or great as a light dinner! Enjoy!
SERVES: 4 people
KITCHEN TO TABLE: 40 minutes
DIFFICULTY: 
INGREDIENTS
- 490gr peeled celeriac
- 500gr frozen artichoke bottoms
- 1/2 white or yellow onion
- 1/2 glass of semi-skimmed milk
- 3 tbs white wine
- 1 chicken stock cube
- Salt
- White pepper
- Boiling hot water
- Extra virgin olive oil
- Croutons (optional)
UTENSILS
- Non-stick pan with lid
- Wooden spoon
- Chopping board
- Sharp knife
- Electric blender
METHOD
- Remove the artichoke bottoms from your freezer and let them defrost. Once defrosted cut them in thin slices;
- Finely chop the onion, place it in your pan with a bit of salt and one or two tablespoons of boiling hot water, and let it cook on a gentle heat until soft and translucent;
- Chop the peeled celeriac in small cubes, add them to the cooked onion with a bit of salt and pepper and wait for them to start making that noise that tells you that they’re about to stick to the pan, then add the white wine, give it a good mix and let it cook without the lid on;
- When the alcohol is completely evaporated from your wine (you’ll notice it as the smell of wine will almost disappear), add the artichokes, the stock cube and cover it with boiling hot water. Let it cook over a medium heat with the lid on for half an hour or until soft;
- Blend your soup, adjust with salt and pepper and serve with some extra virgin olive oil (and croutons, if you want) on top!
