"Oysters and pearls" - celery root soup with roasted garlic and black Beluga lentils
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 portions
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Course
Soup
"Oysters and pearls" - celery root soup with roasted garlic and black Beluga lentils
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Celery root soup with roasted garlic and lentils is a heady, earthy affair that tastes light & intriguing. It also looks a lot like Thomas Keller's Oysters and Pearls. All of the different components on the soup can be made separately a few days in advance. The soup will need to be thinned out with more water right before serving.
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Ingredients
- 1 cup beluga lentils rinsed and picked through, black
- 1 garlic head
- 1 yellow onion finely chopped, large
- 1 celeriac approximately 500g, peeled and chopped, medium-sized, also known as celery root
- ½ kohlrabi peeled and chopped (optional - or replace with potato or more celery root, root
- 1 thyme sprig
- 1 vegetable stock 1 litre
- 100 ml cream lactose-free
- salt to taste
- black pepper to taste
Instructions
- Cook black Beluga lentils according to package instructions (I usually cover the lentils with up to 2 inches of water, add a bay leaf, bring to a boil, covered, and then cook at low heat for about 20-45 minutes, until lentils are soft enough for me).
- Preheat oven to 325F. Cut off the top of the garlic head, exposing its cloves just a bit. Place the head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in foil and roast for 45 minutes, until the garlic is soft to touch. Squeeze out the flesh of the garlic and set aside (I save the skins for next time I make vegetable broth, for flavouring).
- To make the soup, add oil to a pot on low-medium heat and fry the onions until soft and translucent, about 10-15 minutes. Add the celery root and kolhrabi and saute for 10 minutes. Add roasted garlic and thyme and pour in the stock.
- Cover, and bring to a boil. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
- Puree the soup, adding a little more stock if the soup is too thick. Add the cream and season with salt and pepper to taste.
- Serve the soup with a large, heaping tablespoon of Beluga lentils in its centre, and drizzle with a bit of oil. Top with fresh thyme, and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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