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    Tuesday, September 05, 2006

    Watercress Celeriac and Leek Soup with Basil and Feta Scones

    4 ingredients plus seasoning and fat
    Can you think of anything easier than that
    The pepperiness! of the watercress and the celery flavour and starchiness provided by celeriac and aromatics provided by the leek. Nice.

    Sauteed leeks what a pretty colour

    This would feed 4 people for lunch

    1 tbs butter
    1 leek washed and sliced
    1 celeriac peeled and chopped
    1 pkt watercress or big bunch
    1 litre chicken stock
    Sea salt & freshly ground black pepper

    Melt the butter and sweat the leek till tender
    Add celeriac toss around in buttery leeks
    Add chicken stock
    Bring to boil and simmer till celeriac is tender
    Season S & P to taste

    Into blender throw in half of the watercress
    Add rest of watercress blend again till smooth.

    Serve and accompany with some
    Basil and Feta Scones.

    2 cups self-raising flour
    Pinch salt
    50 gms feta cheese crumbled
    10-12 basil leaves sliced
    150 mls cream
    150 mls soda water

    To make Scones

    Heat oven to 215C

    Sift flour and salt into bowl
    Add feta and basil and rub in a little with finger tips.
    Add cream and soda water.
    This dough is fairly wet but don’t worry
    Flour your bench well
    Turn out the dough and gently knead into a square shape
    Cut into 4 and cook about 18 minutes.

    1 comment:

    Anali said...

    That looks like a really delicious meal!