As I mentioned in a previous post, I get a box of assorted organic veggies + fruit from a local organic farm once a week. This week, it came with two celeriacs. Since there was so much of it, I decided to make a soup! And because there is nothing better than fresh bread, I decided to make some rolls to go with the soup.
Ingredients:
For the soup:
- 1.5l of veggie stock
- 1 onion
- 4 smallish potatoes
- 2 celeriacs
- 250ml of white wine
- 1 leek
- Dried herbes de Provence (thyme, rosemary, oregano) (These herbs were actually picked in southern France by my friend Caro! Thanks again!)
- salt
- 1 pot of soy cream
- a little bit of olive oil
- a little bit of freshly ground black pepper to garnish
I intentionally didn't put any exact gram measurements with the different veggies used. If you happen to have two leeks and one large piece of celeriac that should work just as well as the combination I had.
For the the bread rolls:
- 350g normal wheat flour
- 1 pack of dry yeast
- More herbs
- A little bit of olive oil
- 10g of salt
- warm water
- First order of business: Get that bread dough ready to rise!
- Put flour, olive oil, herbs, salt and yeast in a bowl and add just as much warm water as you need to get a nice soft yeast dough. I'd start out with around 200ml and add as much water as appears to be necessary as you're working the dough. Put as much of the herb mixture into the dough as you wish. This is a not a matter of life and death over the grams of herbs involved.
- Form five little loaves and put them on a parchment paper lined baking tray under a kitchen towel to let them rise while you're making the soup. (Yeah, I'm reusing that parchment paper that I had some soy sauce sprinkled on it... That's okay. We all love soy sauce around here.)
- My dough pieces have some slightly darker spots because I ended up adding too much water and had to even that mistake out with more flour... and the buckwheat flour happened to be closer than the wheat flour.
- Let's get started on the soup. Cut the onion into small cubes and sauté them until transluscent. This will be a light colored soup, so you don't want to brown them.
- While you're sauteing the onions, peel potatoes and celeriac and cut them in cubes. Clean leek, cut it in 1cm (1/2-1/3 inch) slices. Keep some fine slices of the rich green parts of the leek for decoration.
- Add leeks to the onions in the pot. Stirr a little bit.
- Add herbs. I don't really want to give you any exact measures here... As long as you don't fill half of the pot with herbs, any amount should be fine.
- After a few minutes add the white wine.
- Then add potato and celeriac cubes.
- Add the veggie stock.
- Allow the whole mixture to simmer for about 20 minutes.
- Put the baking tray with the dough pieces (without the towel) into the cold oven. Now turn up the temperature to 180°C/350°F (upper and lower heat, not air circulation!). Bake bread rolls for about 20 minutes (how convenient! The same time as the soup!)
- Once the potatotes and celeriac are cooked nicely, blend the soup either in a blender or in the pot with a handheld blender.
- Add most of the soy cream and mix. Keep a table spoon or two for decoration.
- If the soup has too much of a baby food consistency, add some more veggie stock or oat milk if available.
- Serve soup in bowls with fresh bread. Add a few splashes of soy cream and the thinly sliced leeks for decoration. Get some fresh pepper from a pepper mill and add it as well.
