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The Natural Pantry Lunch at the Aldeburgh Food Festival and a simple celeriac soup

Friday 4th October – the fruit and vegetables picked and prepared, table laid, the dahlias blooming and yes the sun shone again, it was quite a treat to have a sip of prosecco on the terrace in october before the 26 guests sat down to lunch. This time we plopped a small dessert spoon of lemon sorbet in each glass before filling with prosecco, a delicious and refreshing glass of sparkle! and the rest……

 

The menu

Lemon sorbet prosecco

Beetroot and walnut hummus with flat breads

Celeriac and celery soup with Applewood cheese straws

Aubergine, tomato and coriander lentil dal, kohlrabi raita, naan

Carrot and marigold cake, cream cheese ice cream

or

Honey polenta, star anise poached plums, mascarpone

Garden mint and lemon balm tea.

Thank you to all who came and for all your lovely notes – delighted you enjoyed the lunch, the chatter and the garden!

The Natural Pantry Lunch at the Aldeburgh Food Festival and a simple celeriac soup

Serves 6

 

  • 1 large celeriac peeled and chopped  approx 700g
  • 1 head of celery (without the leaves) chopped approx 500g
  • 2 small white onions peeled and chopped
  • 2 litres of good vegetable stock ( if I have none made I use marigold Swiss bouillion)
  • 300g single cream
  • salt and pepper
  • To decorate
  • celery salt
  • mirco celery leaves if you can get or finely chopped celery leaves

Place the celeriac, celery and onions in a good pan with the stock, bring to the boil and simmer for 30/40 minutes until the vegetables are soft.

Place the mixture in a food processor and pulse until smooth.

Return to a pan and stir in the cream, season and add more cream to obtain the right consistency.

Decorate with a pinch of celery salt, celery leaves chopped finely or micro celery.

Celeriac soup

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One comment on “The Natural Pantry Lunch at the Aldeburgh Food Festival and a simple celeriac soup

sallyball

21 Oct 2013

Sally, what a lovely lunch on Thursday…..thankyou.
We have a date to mark next year with a celebration
I had such a lovely relaxing time I shall send a proper thankyou by snail mail.
Lynda

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.