Saturday Soup – Celeriac, Leek & Goat’s Cheese Soup with Young Leaves

What in the world are ‘young leaves’ you ask? Well, given the title was mouthy enough as it is, I decided not to add ‘and watercress and rocket and spinach’. I think ‘young leaves’ covers them well as all of them are picked when young and fresh – perfect for imparting a delicate, bitter or spicy flavour depending on leaf and cooking with the most minimal application of steam. This recipe was inspired by BBC Good Food’s ‘Watercress and Celeriac Soup‘.  As you might notice, if you peruse their recipe – they also use a lot of leek but sortof leave it out of the title.  I felt this was a bit unfair on the poor leeks as they’re as much a part of the flavour as the celeriac!

Celeriac, Leek & Goat’s Cheese Soup with Young Leaves

Ingredients

  • 4 leeks
  • large knob of butter
  • 1 tbsp olive oil
  • 1 celeriac peeled and diced (I used ~700g of celeriac)
  • 1½ l  stock
  • 200g bag of ‘spinach, watercress and rocket leaves’
  • 100g goat’s cheese

Directions

  • Heat the butter and olive oil until melted.
  • Chop the leeks and put them in the pan with the oil and gently cook for around 5 minutes until they begin to soften.
  • Chop and add the celeriac and the stock (I used 1/3 ham to 2/3 veg stock).
  • Bring to a boil and then turn down and cook at a simmer for 15-20 minutes.
  • Once cooked, turn off the heat and put the bags of leaves into the soup.
  • Mix the leaves in, giving them a minute or two to wilt.
  • Add the goat’s cheese, season well then blend the soup with a hand blender.

Extra Notes

I mainly changed from using just watercress as was suggested by the recipe this is based on to using mixed bags simply because Tesco didn’t have any undiscounted bags of watercress.  Discounted bags, whilst super if you’re going to use them that day, aren’t going to last a whole week, even for soup.  However, if you can get bags of just watercress then go for it – the strength of flavour would probably make the dish a little less bland than it turned out.

I served it as the original recipe suggested – with a ‘crouton’ made from a slice of baguette and goats cheese – this was really nice, but the reason the rest of the cheese ended up in  the soup was because I can’t be bothered fiddling with that sorta thing every time I dish out soup ;)

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