Nigel Slater’s celery soup with toasted cheese | Meals

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The recipe

Wash and trim 700g of celery. Set the oven at 200C/fuel mark 6. Reduce every stick of celery in part after which put them in a roasting tin with three broad shallots, peeled and minimize in part lengthways. Upload 6 entire and unpeeled cloves of garlic and the leaves from 6 sprigs of lemon thyme. Pour over five tbsp of olive oil, then bake for roughly 45 mins till the celery is effectively gentle.

Take away the entirety from the tin, and procedure the celery, shallots and garlic with 500ml of vegetable inventory to a rough soup. Go back to the roasting tin and stir over a average warmth, till effervescent.

Reduce a small baguette into four thick slices, toast flippantly on one facet, then upload a thick slice of goat’s cheese to every piece of toast. Cook dinner in brief underneath a preheated overhead grill, until the cheese is melted. Sufficient for two.

The trick

Roasting the celery provides the soup a definite intensity with out shedding its contemporary inexperienced notes. (It is going to even convert showed celery haters.) Let the ribs of celery color fairly; a couple of golden edges will upload sweetness to what could be a sour vegetable. Utilise the flavoursome, sticky goo that looks within the base of the roasting tin via stirring it into the inventory. Procedure the cooked celery with the inventory lengthy sufficient to render it totally clean, specifically if yours is of the large-ribbed, stringy selection.

The twist

Serve the celery, roasted, directly from the roasting tin, in conjunction with the toasted cheese. You’ll make a vegetable gravy to head with it via deglazing the roasting tin with a little bit vegetable inventory and white vermouth.

E-mail Nigel at [email protected] kingdom or practice him on Twitter @NigelSlater



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