Finally, for this week I was wondering what to do with the left over fennel and celeriac I had from my slaw. I tried out a Roast Fennel and Celeriac Soup, to which I added lots of freshly chopped rosemary and a drizzle of white truffle oil and it made a very nice lunch.
Roast Celeriac and Fennel Soup
Extra virgin olive oil
2 onions, sliced
4 clove garlic, peeled
2 medium celeriac, chopped into even sized chunks
1 medium bulb fennel, cleaned and trimmed and cut into wedges lengthways through the root
A few sprigs of rosemary, very finely chopped
Sea salt and freshly ground black pepper
100mls double cream
White truffle oil
Pre-heat the oven to 180 C. Toss the celeriac and fennel together with plenty of olive oil, salt, pepper and the rosemary and spared out on a roasting tray. Roast in the oven for about 30 minutes or so, checking from time to time, until golden brown. About half way through cooking time, add the whole garlic cloves.
Meanwhile, sweat the onion in a large heavy bottomed saucepan with some olive oil over medium heat. Cook for about 10 minutes until just beginning to caramelise. When the roast vegetables are ready, tip them in with the onions. Cover with water and bring to a boil. Lower the heat to a simmer, and simmer the vegetables for about 10 minutes until very tender. Puree with a hand-blender until smooth. Adjust the seasoning and add the cream. Serve with a drizzle of truffle oil.