At last, an English defence which doesn’t leek points

Roasted leek and celeriac soup with a hint of the six nations

Roasted leek and celeriac soup with a hint of the six nations

Sant Yago

FOOD REVIEW: Sant Yago, Southsea

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A few weeks ago two customers asked for our roasted leek and celeriac soup recipe after they had eaten it as part of their lunch.

Regular customers, Mr and Mrs Davies, with their Welsh heritage, have a passion for rugby and, of course, anything with leeks. So I wasn’t surprised by the request.

We briefly discussed the forthcoming Six Nations game before I returned to the kitchen and became engrossed preparing for evening service.

To be honest, after a long day in the kitchen with two busy services, my memory was not up to scratch and I forgot about their request.

It was only after watching the superb match between England and Wales that I was reminded.

Wales put on the pressure in the second half and took advantage when England lost a player. But, of course, England triumphed in the end. For once.

Because of the final score I felt Mrs Davies might need something to warm her husband’s heart.

Well, I did get some stick for the World Cup game Mr Davies, if you remember!

I like to top this soup with roasted hazelnuts and finely sliced celeriac.

However, you could stir in some creamy goat’s cheese or curls of Parmesan.

Roasted leek and celeriac soup

Ingredients

2 leeks

25g melted butter

1 onion chopped

2 sticks celery chopped

1 clove garlic chopped

Half celeriac peeled and chopped

500ml vegetable stock

200ml milk

100ml cream

Seasoning

Method

1. Preheat an oven to 200C/gas 6.

2. Split the leeks lengthways and wash out any dirt.

3. Cut the leeks into 3cm lengths and put in a roasting tray.

4. Brush with melted butter and roast for 25 minutes until caramelised.

5. While the leeks are roasting, put the onion and garlic in a large pan and cook for two minutes using the remaining butter.

6. Add the celeriac and cook for a further eight minutes.

7. Pour in half the vegetable stock.

8. Remove the tray of leeks from the oven and carefully pour the remaining stock over the leeks. This will pick up all the caramelisation.

9. Scrape this into the saucepan and cook for five minutes.

10. Once the vegetables have started to soften add the milk and cream.

11. Liquidise and pass through a fine sieve. Season and serve.

Lawrence Murphy’s restaurant is Fat Olives at Emsworth (fatolives.co.uk). Call 01243 377914.

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