Jamie Oliver is one of those guys you just can’t help but adore. He’s cheeky, passionate and committed to real food and food education. As part of his quest to change the way we think about food he has pioneered a Global Food Revolution Day that hopes to encourage people to come together to cook, eat and share in his enthusiasm for healthy eating. The 2013 Food Revolution Day is happening tomorrow, Friday May 17.
In honour of Jamie and the fight to increase food knowledge and appreciation I have come up with a little soup recipe perfect for warming up and feeling good.
Celeriac, leek and earthy tea-smoked garlic come together in a clean and simple soup. Topped with purple kale and a sprinkling of rye crumbs and almonds it’s a soup that celebrates seasonality and real food.
Thanks to Aussie Farmers Direct for providing the veggie inspiration.
1 large head of tea-smoked garlic*
2 large leeks, trimmed to white part only, washed
2-3 thyme sprigs
1 celeriac, peeled
1 litre good quality chicken stock – vegetable stock can be substituted
Extra virgin olive oil, for drizzling
¼ cup kale, torn into small pieces
Small handful of almonds, sliced
½ cup rye crumbs**
*Tea-smoking your own garlic is very simple to do at home. Follow the steps below.
**I crumbled up a few slices of rye pumpernickel bread
For the garlic:
Cut the top off the head of garlic, wrap in foil and roast in an oven at 180C for an hour or so until very soft.
You’ll need equal quantities of tea leaves, sugar, and rice. Approximately ¼ cup of each will be enough for 1 head of garlic. You will also need a saucepan, steamer basket with lid.
Combine the sugar, leaves and rice.
Line an old saucepan with a few layers of aluminium foil. Pour in the tea/sugar/rice mixture in. Heat the mixture with the lid on for 2-5 minutes, until smoking. Reduce heat and place garlic in the steamer basket above the smoke. Cover with lid and let the smoke penetrate the garlic for 30 minutes. Remove from basket and set aside until ready to use.
For the soup:
Finley chop the leeks and peel the smoked garlic. Heat a little olive oil in a saucepan and add the chopped leeks, garlic, 4 tablespoons of water, pinch of salt and pepper and thyme sprigs. Cook gently over medium heat until lovely and caramalised, this will take about 10-15 minutes.
Roughly chop the celeriac into 2cm cubes. Place in a saucepan. Pour in the chicken stock to almost cover the celeriac – add some water if needed. Bring the soup up to a boil, reduce heat and simmer for about 20 minutes, until the celeriac is completely tender.
Remove thyme sprigs.
Use a hand blender, or blend the mixture in a stand-blender in batches, until smooth. Season to taste. Add some milk or cream to thin the soup if you find it is a little too thick.
Return the soup to the heat before serving.
To make the rye crumbs, toss crumbs in a little olive oil and fry for 30 seconds or so.
To serve, divide the soup into bowls, drizzle with some extra virgin olive oil, and garnish with fresh kale, almonds and rye crumbs. Serve immediately.