Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I love that soup. It sure does freeze well. Happy you like it. Warms up the bones on a cold day. I couldn't remember the name of your recipe, I was going to look in the archives after lunch for it. Donna --- christie_0131 <christie0131 wrote: > I can confirm that Donna's Root Vegetable Soup is > great - I made it > earlier in the year minus the fennel and barley and > it tasted great > and also froze well. > > I also made celeriac and potato mash. Here is a > repost of the recipe: > > Celeriac and Potato Mash with Goat's Cheese > > 150g/5 1/4oz(about ¼) celeriac root > 1 large potato > lemon juice > 600ml vegetable stock > 80g/3oz soft goat's cheese > 1 tsp chopped chives > Serves 1 > > Cut celeriac into large diced pieces and sprinkle > liberally with > lemon juice. Bring vegetable stock to the boil and > add diced > celeriac and peeled and chopped potato, turn down > heat and cook > until soft. Mash potato and celeriac together with a > little of the > stock, mix in goat's cheese and serve with green veg > - I had mine > with broccoli and asparagus. My goat's cheese came > with chives, if > not they would be nice added. Use leftover stock as > a base for > Donna's root vegetable soup. I bet this recipe would > also work with > tofutti or Swedish Soft(UK equivalent) in place of > the goat cheese. > > It is also worth doing a trawl of the group files as > Chupa posted > some interesting celeriac recipes in January. In > fact, back in > January, a certain person from Colorado told us that > she had bought > a cookbook bargain which had a recipe for pureed > celery root with > truffle oil. In great anticipation I rushed out and > bought the > truffle oil, but I'm still waiting for the recipe, > LOL. Perhaps you > could try that one and let us know, Deanna! (Can you > tell my Inbox > is sorely in need of decluttering, LOL) > Christie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Do you know, Donna, when I first saw that recipe I thought I'll never make that because I wouldn't like it. But you were so enthusiastic about it and I had to use up that celeriac so I went ahead and made the soup and I loved it. Sometimes I just have to suspend my beliefs about what I would or would not enjoy eating and take a risk, LOL Christie , Donnalilacflower <thelilacflower wrote: > > I love that soup. It sure does freeze well. Happy > you like it. Warms up the bones on a cold day. > I couldn't remember the name of your recipe, I was > going to look in the archives after lunch for it. > Donna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 8, 2006 Report Share Posted August 8, 2006 Donna It gets cold in LA? When? 3 days a year? Certainly not in the outdoor frying temps there now. GB , Donnalilacflower <thelilacflower wrote: > > I love that soup. It sure does freeze well. Happy > you like it. Warms up the bones on a cold day. > I couldn't remember the name of your recipe, I was > going to look in the archives after lunch for it. > Donna > > > > --- christie_0131 <christie0131 wrote: > > > I can confirm that Donna's Root Vegetable Soup is > > great - I made it > > earlier in the year minus the fennel and barley and > > it tasted great > > and also froze well. > > > > I also made celeriac and potato mash. Here is a > > repost of the recipe: > > > > Celeriac and Potato Mash with Goat's Cheese > > > > 150g/5 1/4oz(about ¼) celeriac root > > 1 large potato > > lemon juice > > 600ml vegetable stock > > 80g/3oz soft goat's cheese > > 1 tsp chopped chives > > Serves 1 > > > > Cut celeriac into large diced pieces and sprinkle > > liberally with > > lemon juice. Bring vegetable stock to the boil and > > add diced > > celeriac and peeled and chopped potato, turn down > > heat and cook > > until soft. Mash potato and celeriac together with a > > little of the > > stock, mix in goat's cheese and serve with green veg > > - I had mine > > with broccoli and asparagus. My goat's cheese came > > with chives, if > > not they would be nice added. Use leftover stock as > > a base for > > Donna's root vegetable soup. I bet this recipe would > > also work with > > tofutti or Swedish Soft(UK equivalent) in place of > > the goat cheese. > > > > It is also worth doing a trawl of the group files as > > Chupa posted > > some interesting celeriac recipes in January. In > > fact, back in > > January, a certain person from Colorado told us that > > she had bought > > a cookbook bargain which had a recipe for pureed > > celery root with > > truffle oil. In great anticipation I rushed out and > > bought the > > truffle oil, but I'm still waiting for the recipe, > > LOL. Perhaps you > > could try that one and let us know, Deanna! (Can you > > tell my Inbox > > is sorely in need of decluttering, LOL) > > Christie > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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