I'm a big fan of weekend newspapers. I try my best to get through the Saturday Guardian and The Observer most weeks, but most of all love hunkering down with the magazines that come with. Best is the Observer Food Monthly, which I spend weeks pining for and inevitably rush out to the newsagents to buy on the third week of the month.
Something about an entire magazine full of good food content - for the general public! There's an actual food culture in this country and it's oft celebrated. I love that.
In the January issue of OFM, Nigel Slater published an absolutely moreish looking Celeriac and Bacon Soup. Not being a bacon eater, I've adapted it here using earthy green lentils. I also threw in some carrots and a potato for good measure. The soup is thick, slow-cooking, and delightfully hearty. A total treat.
Nigel Slater's recipe can be found here.
*****
2 onions, chopped
butter - 2 tbsp.
one celeriac, peeled and finely chopped or grated
3 sprigs of thyme
500 ml. vegetable stock
1 carrot, chopped
1 potato, chopped
1 cup green lentils, soaked and precooked for one hour, drained
1 litre water
4 tsp. grainy mustard
salt and pepper
In a big saucepan, sauté your onions in butter until soft. Once they are translucent, stir in your celeriac and thyme. Add your stock a bit at a time, scraping the pan, and bring to a boil. Add in your carrot, potato, lentils, and water, and continue to cook for another hour, seasoning to taste. Part way through, check for seasoning and stir in your mustard. After the lentils are cooked through, remove half of the soup and blitz until smooth, and then stir this back into the soup. Reheat over low, and serve.
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