Feeds 4–6
You know the way there are loads of recipes that call for one or two sticks of celery? And that it is only ever possible to buy a whole head of celery? Well, now you know what to do with the rest—the Mammal found this on food52.com, and it is gorgeous. It is made with real chicken stock, but also worked out fine (if not quite as perfectly flavoured) with vegetable stock cubes.
Ingredients
8 large celery stalks cut into 2-inch pieces
half bulb fresh fennel cut into 2-inch chunks
2 large whole garlic cloves
3 tablespoons olive oil
1 teaspoon salt
half teaspoon black pepper
3 medium redskin potatoes,* peeled and cut into one-and-a-half-inch dice
1.5 litres chicken stock
half cup light cream
2 teaspoons fresh lemon juice
Salt and pepper for re-seasoning if needed
Celery leaves and fennel fronds for a little garnish
* or whatever potatoes happen to be lying around
Since the original poster of this recipe should get the credit, you'll have to find out what to do with all of these ingredients through this link:
http://food52.com/recipes/16467_roasted_celery_soup.
Total prep plus cooking time is roughly 1 hour.
Featherweight walnut cake with heavenly grapes
SM 2002-03 p.65 [01.059.01]
Serves 4–6
Nuts: walnuts.
Advance preparation: an hour for sugar-frosting grapes (can overlap with baking) and 3 hours for cooling / chilling.
'No tears' roasted onion soup
SM 2002-03 p.46 [01.057.02]
Serves 4–6
Wine: white; Cheese: Gruyere, Emmental or other good melting cheese.
Frozen pea and spinach soup
SM 2002-03 p.46 [01.057.01]
Serves 6, at least
Peas: best with frozen peas.
Serves 6, at least
Peas: best with frozen peas.
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