#Pancetta and Thyme Celeriac Soup

[askwhatsforlunch]

Pancetta and Thyme Celeriac Soup

Sunday nights require comforting food; even more so when it has been a wet day and one went for a wellie walk or gardened in the rain! This creamy and flavourful Pancetta and Thyme Celeriac Soup is just the comfort one needs, a hug in a bowl if you will!

Ingredients (serves 2):

1 1/2 tablespoon olive oil

4 thin slices Pancetta

1 1/2 tablespoon unsalted butter

1 teaspoon dried thyme

1/2 a small celeriac

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

3 Chicken Stock Cubes  

3 1/2 cups water

1/2 cup double cream

Heat olive oil in a large saucepan over medium-high heat. Add Pancetta slices, and fry, a couple of minutes, until just crispy. Remove from the heat. Keep warm.

Add butter to the saucepan. Once melted, add dried thyme, and fry, 1 minute.

With a sharp serrated knife, cut off celeriac skin. Cube celeriac and stir into the butter and thyme, coating well. Cook, a couple of minutes, until it just start browning. Season with coarse sea salt and black pepper. Add Chicken Stock Cubes, and stir in water. Bring to the boil.

Then, reduce heat to low, cover with a lid, and simmer, 20 minutes, until celeriac is tender.

Pour mixture into a blender, and whizz,, increasing speed, until smooth. Gradually add double cream whilst processing.

Quickly return over the heat if necessary.

Serve generously into large bowls, topped with warm crispy Pancetta and drizzled with Pancetta fat.

Enjoy Pancetta and Thyme Celeriac Soup immediately.

#Recipe #Food #Pancetta and Thyme Celeriac Soup #Pancetta and Thyme Celeriac Soup recipe #Celeriac Soup #Celeriac Soup recipe #Celeriac #Olive Oil #Pancetta #Pork and Sausage #Butter #Thyme #Dried Thyme #Coarse Sea Salt #Black Pepper #Black Peppercorns #Chicken Stock #Chicken Stock Cubes #Water #Double Cream #Soup #Soup recipe #Soup and Stew #Winter #Winter recipe #Winter Warmer #Comfort Food

[thaimassagegreenock]

Celery Root Soup

Thai Massage tutorials and tips.

This article was provided by Mark's Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice

Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try.  Even better, gently simmer celery root, then puree it into a creamy soup.

Celery Root Soup is an incredibly easy recipe that can be doctored up into something a little fancier when you’re in the mood. The basic soup is simply shallots (or leeks) and regular celery sautéed in butter then simmered in broth or water with celery root for about 35 minutes. Puree the soup, then add whole cream (or coconut milk) to make the texture even silkier than it already is. Salt, pepper, add some chopped parsley and thyme, and you’re done.

Once you have this base, which is delicious as-is, the variations are endless. Add a little meat to the equation by frying bacon or pancetta in the pan with the shallot, or sprinkle crumbled bacon on top of the soup as a garnish when it’s done. Sauté mushrooms or spinach to add to the pot. Maybe grate a little Parmigiano-Reggiano cheese on top, or melt butter until it’s browned and has a sweet, nutty aroma and then drizzle it into your bowl.

You can make the soup with broth, bone broth or water. Water actually works quite well and lets the delicate flavor of the celery root shine through. Note: adding pureed celery root to other types of soup is a great way to make soup thick and creamy without adding dairy or potato.

So, next time you see this ugly but quite tasty vegetable at the store, go ahead and bring one home. It’s sometimes called celeriac, instead of celery root, and will most likely be displayed by the other root vegetables—not the celery. Celery root is a vegetable all on its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots, then trimming off the skin.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

1/3 stick butter

4 celery stalks, chopped

1/4 cup finely chopped shallot (or 1 leek, sliced)

2  pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes

6 cups broth

1/3 cup heavy cream or coconut milk

salt and pepper to taste

1/4 cup finely chopped fresh parsley

1 teaspoon chopped thyme

Instructions:

Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley and thyme.

Nutritional Information (per serving with broth used):

Calories: 392

Total Carbs: 25.9 grams

Net Carbs: 20.7 grams

Fat: 27.65 grams

Protein: 12.72 grams

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The post Celery Root Soup appeared first on Mark's Daily Apple.

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Please let me have your feedback below in the comments section.

Let us know what topics we should cover in future.

source https://thaimassagegreenock.co.uk/celery-root-soup/

[jesseneufeld]

Celery Root Soup

Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try.  Even better, gently simmer celery root, then puree it into a creamy soup.

Celery Root Soup is an incredibly easy recipe that can be doctored up into something a little fancier when you’re in the mood. The basic soup is simply shallots (or leeks) and regular celery sautéed in butter then simmered in broth or water with celery root for about 35 minutes. Puree the soup, then add whole cream (or coconut milk) to make the texture even silkier than it already is. Salt, pepper, add some chopped parsley and thyme, and you’re done.

Once you have this base, which is delicious as-is, the variations are endless. Add a little meat to the equation by frying bacon or pancetta in the pan with the shallot, or sprinkle crumbled bacon on top of the soup as a garnish when it’s done. Sauté mushrooms or spinach to add to the pot. Maybe grate a little Parmigiano-Reggiano cheese on top, or melt butter until it’s browned and has a sweet, nutty aroma and then drizzle it into your bowl.

You can make the soup with broth, bone broth or water. Water actually works quite well and lets the delicate flavor of the celery root shine through. Note: adding pureed celery root to other types of soup is a great way to make soup thick and creamy without adding dairy or potato.

So, next time you see this ugly but quite tasty vegetable at the store, go ahead and bring one home. It’s sometimes called celeriac, instead of celery root, and will most likely be displayed by the other root vegetables—not the celery. Celery root is a vegetable all on its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots, then trimming off the skin.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

1/3 stick butter

4 celery stalks, chopped

1/4 cup finely chopped shallot (or 1 leek, sliced)

2  pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes

6 cups broth

1/3 cup heavy cream or coconut milk

salt and pepper to taste

1/4 cup finely chopped fresh parsley

1 teaspoon chopped thyme

Instructions:

Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley and thyme.

Nutritional Information (per serving with broth used):

Calories: 392

Total Carbs: 25.9 grams

Net Carbs: 20.7 grams

Fat: 27.65 grams

Protein: 12.72 grams

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The post Celery Root Soup appeared first on Mark's Daily Apple.

Celery Root Soup published first on https://drugaddictionsrehab.tumblr.com/

[lauramalchowblog]

Celery Root Soup

Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try.  Even better, gently simmer celery root, then puree it into a creamy soup.

Celery Root Soup is an incredibly easy recipe that can be doctored up into something a little fancier when you’re in the mood. The basic soup is simply shallots (or leeks) and regular celery sautéed in butter then simmered in broth or water with celery root for about 35 minutes. Puree the soup, then add whole cream (or coconut milk) to make the texture even silkier than it already is. Salt, pepper, add some chopped parsley and thyme, and you’re done.

Once you have this base, which is delicious as-is, the variations are endless. Add a little meat to the equation by frying bacon or pancetta in the pan with the shallot, or sprinkle crumbled bacon on top of the soup as a garnish when it’s done. Sauté mushrooms or spinach to add to the pot. Maybe grate a little Parmigiano-Reggiano cheese on top, or melt butter until it’s browned and has a sweet, nutty aroma and then drizzle it into your bowl.

You can make the soup with broth, bone broth or water. Water actually works quite well and lets the delicate flavor of the celery root shine through. Note: adding pureed celery root to other types of soup is a great way to make soup thick and creamy without adding dairy or potato.

So, next time you see this ugly but quite tasty vegetable at the store, go ahead and bring one home. It’s sometimes called celeriac, instead of celery root, and will most likely be displayed by the other root vegetables—not the celery. Celery root is a vegetable all on its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots, then trimming off the skin.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

1/3 stick butter

4 celery stalks, chopped

1/4 cup finely chopped shallot (or 1 leek, sliced)

2  pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes

6 cups broth

1/3 cup heavy cream or coconut milk

salt and pepper to taste

1/4 cup finely chopped fresh parsley

1 teaspoon chopped thyme

Instructions:

Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley and thyme.

Nutritional Information (per serving with broth used):

Calories: 392

Total Carbs: 25.9 grams

Net Carbs: 20.7 grams

Fat: 27.65 grams

Protein: 12.72 grams

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The post Celery Root Soup appeared first on Mark's Daily Apple.

Celery Root Soup published first on https://venabeahan.tumblr.com

[charlottecremababe]

celeriac and pancetta soup with thyme by The Print Lass

#recipes #mynoms

[sandiego2night-blog]

Top Happy Hours in La Jolla, San Diego

Leucadia Pizzeria and Italian Restaurant

HAPPY HOUR SPECIALS

Monday thru Friday 4:00 – 6:30 pm

Appetizers

$2.00 OFF

Hot & Spicy Wings, Fried Mozzarella, Lobster Mac & Cheese, and more …

Wine or Beer

$1.00 OFF

Any beer or glass of red or white wine. Check out our selections!

LUNCH SPECIALS

Monday thru Friday 11:00 am – 2:00 pm (Dine-In Only)

Lunch Specials – Served with a Caesar Salad and a Cookie.

$6.19

Spaghetti With Marinara Sauce

$7.19

Spaghetti Meatballs

Penne With Bolognese Sauce

Mediterranean Pasta

Vodka Penne With Prosciutto

$8.19

Thai Chicken Pasta

Fettuccine Alfredo With Chicken

Chicken Tortellini

Pasta Primavera

Tomato Basil Angel Hair w/ Chicken

Ravioli with Marinara Sauce

$9.29

Tomato Basil Angel Hair w/ Shrimp

Fettuccine Alfredo with Shrimp

Chicken Marsala with Penne

Vodka Penne with Shrimp

Pesto Alfredo with Shrimp

Shore Rider Restaurant

$3 Taco Tuesday 3pm-close

Wednesday Trivia Night 7pm

Sat-Sun Brunch 9am-1pm $13 Mimosa Bucket Special

Weekend Special – Ask your Server (Fri-Sun)

The Marine Room

Lounge Small Plates & Happy Hour Menu

Lounge Opens at 4 p.m.

HAPPY HOUR

Sunday through Friday from 4 to 6 p.m.*

Bartender’s Daily Drink  9

Select Glasses of Wine  9

All Bar Appetizers  13

*Please note that Happy Hour is not available on holidays or during special events.

APPETIZERS

Ahi Tuna Tiger Eye 18

pickled ginger, wasabi, citrus cashew sauce

Cashew Blue Crab Cake 19

acorn noodles, peppercress, agrumes, achiote vya vermouth

Lemon Thyme Scented Avocado Fritters 15

sea salt flakes, ancho chile dip

Lemongrass Coriander Cured Cobia Crudo 17

nashi pear, radish, basil flower, espelette vincotto, anise argan oil

Rose Petal Advieh Coated Wild Prawns 18

barberry bulgur, carrot coulis,  harissa aioli, tomato emulsion

Fennel Pollen Roasted Maine Diver Scallop & Foie 24

kabocha purée, kumquat confit, pain d’épice, sortilege liqueur

Warm Hokto Farm Organic Mushroom Torte 17

bresaola, celeriac, marcona almonds, tokai reduction

Signature Lobster Bisque 17

pistachio cornbread, pancetta, enokitake

Organic King Trumpet Mushroom Soup 16

tulip tree triple cream, white truffle oil, zaatar financier

La Quercia Prosciutto and Rainbow Beets 18

maldon smoked salt, hungarian feta, cara cara orange, banyul syrup

American Farmstead Cheese 16

guava pate de fruit, honeycomb, crostini, terra bella red walnuts

M.R. MIXOLOGY: $15

3 G Martini

grey goose vodka, canton ginger liqueur, st germain

Sophisticated Heron

hendrick’s gin, pamplemouse, chartreuse, lime, bitters

Anejo Framboise

don julio anejo tequila, raspberry, lemon, ginger ale

Marine Room Sparkler

prosecco, grand marnier raspberry, peche

San Diego Stormy

malahat artisan ginger rum, ginger beer, lime

Ultimate Dirty Martini

hanger one ”straight”, olive juice, dry vermouth, blue cheese olives

Cucumber-Citrus Press

house infused cucumber vodka, blood orange bitters, fresh lemon

Luxardo Derby

bulleit bourbon, aperol, luxardo, lemon, bitters

Jewel Nightcap

buffalo trace bourbon, kahlua, orange bitters

Eddie V’s Prime Seafood

Happy Hour 4-7pm

The Hake

HAPPY HOUR EVERYDAY FROM 5-7PM IN THE LOUNGE AREA

Happy Hour Includes $8 Signature Cocktails, $5 Wines by the Glass & $10 Apps!

Brockton Villa Restaurant

wine down the sea 3-6 daily ($30 per select bottle of wine)

Sushi on the Rock

Happy Hour every day 3-6:30

Jose’s Courtroom

Happy hour Mon-Fri 3-6pm

The Spot

Happy Hour Mon-Fri 3-6pm; wine steals Monday and Tuesday 6-11pm (50% off any bottle of wine when you purchase an entree)

Bistro Pazzo

Happy Hour 3-5pm daily

Whisknladle Restaurant

Happy Hour Mon-Thurs 4-6pm

Burger Lounge

Happy Hour 3-6pm

Catania

Happy Hour Daily 3-6pm

Herringbone La Jolla

Happy Hour daily 4-6pm; Oyster Mondays -$1 oysters, small bites, and spirits

NINE-TEN

Happy Hour Mon-Fri 3:30-6:30pm; 1/2 priced wine every Wednesday; “Mercy of the Chef” dinner special nightly from 6-9pm (6-course prix fixe menu)

Bubba’s Smokehouse BBQ

Happy Hour 3-7pm

Drift

Happy Hour daily 4pm-7pm

Islands Restaurant

Happy Hour mojitos 4-7pm

Fleming’s Prime

Happy Hour 5-7pm

Cafe Japengo

Happy Hour 4:30-7pm

Truluck’s

Cocktail Hour 4:30-7pm daily

Cusp Dining and Drinks Happy Hour daily 4-6pm

Shore Rider Bar

$3 Taco Tuesday 3pm-close Wednesday Trivia Night 7pm Sat-Sun Brunch 9am-1pm $13 Mimosa Bucket Special Weekend Special – Ask your Server (Fri-Sun)

#sandiegodrinks #sandiego #lajolla #happyhour

[theangelofcorbridge-blog]

Valentines at The Angel

We are very excited to launch our delicious Valentines Day Menu, which will be served on Tuesday 14th February for all our loved up couples. Early booking is advised, so get in touch on 01434 632119 to reserve your table. £35 per person. 

Canapes on arrival

To start things off

Creamed celeriac soup, truffle crème fraiche

Baked fig and onion marmalade puff pastry gallette, air dried ham and red wine syrup

Northumberland smoked cheese and leek soufflé, Marley Cotes cream

Coriander and pink ginger cured Loch Tay sea trout, shallots and watercress salad, lemongrass essence

The main moves

Roast rump of English lamb, beetroot Pomme Anna, thyme roasted golden beetroot, sautéed savoy, shallot and thyme jus

Szechwan scented Gressingham duck breast, fondant potato, orange and vanilla butter sauce

Pan seared seabass fillets, almond clam, pancetta and curly kale linguine

Roasted Jerusalem artichoke, red onion and rosemary risotto, rosemary oil

Slowing the whole thing down

Hot passion fruit and Pasoa soufflé, mango sorbet

Dark chocolate and cherry torte, black cherry ice cream

Caramelised pear tart tatin, double ginger ice cream

Blood orange curd mousse, cinnamon shortbread