CELERY & ORANGE SOUP
(No Ratings Yet)
Loading ...August 20, 2009
Prep time – 10 minutes ; cooking time 40 minutes ; serves four;
For the soup : 4 tablespoon olive oil, 1 large onion chopped , 600 gm celery cut into chunks, 600 gm potatoes diced, 1.5 ltrs vegetable stock, 1 teaspoon saffron strands, lightly ground in mortar juice and zest(finely grated) of 2 oranges, salt and pepper , to season
For the gremolata; 1 garlic flake, 1 teaspoon coarse sea salt, 1 handful flat-leaf parsley
Preparation: Heat two tablespoon olive oil in a large pan and fry the onion for three to four minutes until soft, but not golden brown. Add the celery and potatoes.
Cover and cook for 10 minutes. Add the stock, saffron, orange juice and half the zest. Bring to a boil. Simmer for 20 minutes until the vegetables are tender.
Process until smooth in a food processor. Return to the pan and season with salt and pepper. To prepare the gremolata, use a pestle and mortar to crush the garlic and sea salt, then add the parsley and combine to make a smooth paste.
Reheat the soup and ladle into bowls. Spoon the gremolata on top, drizzle the remaining oil and scatter the reserved orange zest.
Comments
Got something to say?
