Celeriac soup with almond pangrattato
The Guardian Weekly|September 13, 2024
I'm not ashamed to say that as soon as September hits, my stick blender comes out. Just as I embrace salads when the clocks go forward in the UK, I wholeheartedly throw myself into soup season once the summer holidays end. Autumn is approaching in the northern hemisphere and I'm ready with my ladle. Celeriac is one of my favourite soup heroes, because it gives the creamiest, silkiest finish with little effort. You don't have to make the almond pangrattato, but it is a wonderful addition.
Georgina Hayden
Celeriac soup with almond pangrattato

Put 35g of the butter in a large saucepan with a drizzle of olive oil and put it on a medium-low heat.

Add two of the sliced garlic cloves, all the leeks and half the thyme leaves, season well and saute for 12-15 minutes, until the leeks are soft but not browned.

This story is from the September 13, 2024 edition of The Guardian Weekly.

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This story is from the September 13, 2024 edition of The Guardian Weekly.

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