South African cuisine – a delicious Biltong Potjie for the Monthly Mingle at What’s For Lunch, Honey?
French toast sandwiched together with brie cheese then heated to melt it. Served with a berry compote made with cherry liqueur & vanilla pod
A brightly colored earthy soup with subtle tart fruity flavors. Delicious served hot or cold.
ROASTED CELERIAC, POMEGRANATE & APPLE SOUP
Serves 6 to 8
2 Large Celeriac bulbs
2 Onions – unpeeled and cut into quarters
2 Granny Smith Apples
4 Cloves Garlic – left whole unpeeled
1 Sweet Potato
3 stalks Table celery – chopped
1,5 liters Chicken or Vegetable stock – I used vegetable
30ml Olive Oil
1 Lemon – Juice & finely grated zest
10ml Runny Honey
60ml Verlaque Persian Pomegranate Balsamic Reduction
5ml Fennel Seeds
5ml Fresh Thyme leaves picked from the stalks
20ml Fresh Tarragon – difficult to find so use 5ml dried if needed
1 small pack Italian Flat Leaf Parsley
250 – 500ml Milk
Salt and white pepper to taste
Preheat oven to 180ºC.
Peel and chop the celeriac into cubes. Place immediately into a bowl of water with some lemon juice added to it.
Peel and cube the sweet potato and place into the bowl with the celeriac
Peel and chop the apples into cubes and place in the lemon water with the celeriac and sweet potato
Drain the vegetable and apple cubes, pat dry then place, together with the onion wedges and the cloves of garlic, into a large roasting tin
Mix together half the olive oil, the Verlaque balsamic reduction, honey, lemon zest, fennel seeds, thyme leaves, salt flakes and cracked white pepper
Drizzle this over the veggies in the roasting tin and use your hands to toss them together well then roast for about 30 minutes until the veggies are tender and lightly caramelized. Stir and turn the veg half way through roasting
While the veggies are roasting in the oven heat the remaining olive oil in a large saucepan over medium heat. Add the celery and sauté for a few minutes until soft and glazed.
Add the roasted vegetables, removing the peels from the onions and squeezing the garlic out of their skins into the pot, the hot stock, chopped parsley and tarragon and bring to a rolling boil while stirring. Reduce heat, partially cover and simmer for 20-30 minutes until the veggies are all tender.
Remove from heat and cool slightly before blending in the pot with a hand held stick blender until velvety smooth and creamy
Return to heat and add the milk, using as much of the milk that you require to reach the consistency that you want. I liked it quite thick.
Taste then season with salt and freshly cracked white pepper and simmer until just heated through. If the soup is too tart for you add a bit more honey at this stage
Serve with a wedge of caramelized apple, garlic croutons and some pomegranate jewels if you have them. I used onion sprouts to garnish mine as I did not have the pomegranate seeds.
I found that while working with the celeriac it starts to discolour very quickly so popped it into lemon water which helped.
The roasting brings out stronger, sweeter flavours in the vegetables
This soup has a wonderful creaminess and a tartish flavour from the lemon and the pomegranate concentrate. The honey just balances it out nicely.
To all those who have entered their soup recipes for this competition I wish you all the very best of luck. May the best soup win!! )