I have been terribly sick over the last week which made a business trip to beautiful San Francisco a real downer. Any of you who have had chronic GI issues and been stuck in an airport and a flight with large lines for the restroom can sympathise. I have not been able to get much of anything done due to bathroom trips, dehydration, doctor visit and a trip to the hospital.
Sparky had an accident whilst barking it out running up and down the fence line with the neighbor’s German Shepherd and Pit Bull defending the clan and tore open his paw on some wire mesh the previous owners had buried an inch under the soil. If anyone knows why they would do that please let me know because I am completely baffled by it.
Here is Sparky after having his paw sorted out:
Incidentally, the neighbor dogs have been sat staring at the yard through the fence for the last three hours in snow waiting for my dogs to come out. Come spring that fence line will be where the new hop beds are.
But, I digress. This post was about celeriac or celery root soup! My friend gave me this great recipe a long time ago and I made it over the weekend because I was bored of chicken soup.
1 tbsp butter
1 large onion, finely chopped or three leeks, finely sliced
500 g floury potatoes, peeled and diced
2 medium celeriac, peeled and diced
1 liter vegetable or chicken stock
Salt and pepper
1 clove garlic, sliced
200 g sharp cheddar, grated
Crispy bacon bits to garnish
In a large pan, melt the butter and soften the onion and garlic but don’t let it color.
Add the potato, celeriac, stock and about a 1\2 tsp sage. Bring to the bill and simmer for 30-45 mins until the potato falls apart and the celeriac is tender. Add the cheese then season with salt and pepper to taste. Stir to distribute the melted cheese.
Serve with the bacon bits and a piece of crusty garlic bread.