Well seasonal food is somewhat different here than what I was used to in Malta. So i had to change my cooking and adapt to the fresh ingredients that I am finding. Since it is already getting cold and we are already in scarfs and jackets, I thought of making some soups this week for my mid-week meals.
My new kitchen leads on to a good sized garden with apple trees so that set me thinking! I also found celeriac which is not common in Malta and so was a new ingredient for me to work with.
300g Celeriac, peeled and chopped
about 3 small apples or 2 large ones, again peeled, cored and chopped
5cm fresh ginger, finely chopped or grated
1 large onion
3 garlic cloves
about 2L stock - to be added slowly
Start off by cooking the onion, garlic and ginger in a little olive oil. Once the start to cook, stir and allow them to cook for about 5 minutes but until they are still pale.
Add your celeriac and apple chunks and cook stirring continuously until they start to soften slightly. Once the bottom of your pot starts to dry up and sizzle, pour in your stock very slowly. Add enough stock to cover the vegetables completely plus a little bit more.
Simmer over medium heat until the vegetables are cooked.
Once you are ready to serve the soup, blend it to a smooth puree and serve with some crusty cheese toast!
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