It is autumn. The air smells of something different, something rustic and old, something deep and earthy. The wind has more power and chill in its grip and while the days are still warm, underneath their smile we know that the cold is coming. Autumn is my favourite season… Perhaps it is the orange sun-light at dawn, stretching itself like a blanket over the misty fields. Perhaps it is the yellow colour of the leaves, exploding in flaming glory. Perhaps it is the warm chocolate at home, sitting next to the heating and sinking deep and uncontrollably into a favourite book… I don’t know. Yet, every cell within my body rejoices in the colours and the smells and the richness of the gift of every day.
Autumn is our homey time for soup. Pumpkin soup, mushroom soup, courgette soup, carrot soup… The options a endless. Yet, it is a joy and delight to discover a new recipe, to be amazed and surprised by the smoothness, subtlty and richness of flavour like this celeriac, speck and thyme cream soup.
- Olive oil
- Small knob butter
- 100g speck
- 1 onion, copped into pieces
- 1 Celeriac, cut into chunks
- 850ml chicken stock
- 1 bay leaf
- Thyme stalks
- Salt & pepper
- 100ml Cream
1. Heat the oil in a large pan. Place the speck inside and let it bake until golden brown. When ready, take the speck out of the pan.
2. Add the butter and let it melt in the same oil. Add the chopped onion together with the bay leaf and the thyme stalks. Let it soften for 10 minutes until the onion starts to turn golden.
3. Add the chopped celeriac and let stay mixed together with the onion for 2 min, then add the chicken stock and let it simmer for additional 10 minutes until the celeriac chunks have soften.
4. Take the bay leaf and the thyme stalks out.
5. Blend the soup, making it smooth and even. Add the cream and let it simmer for a few additional minutes.
6. Season to taste with salt and pepper.
7. Serve in bowls, sprinkling the speck and the thyme leaves on top of the soup and drizzling a few droplets of olive oil.