First of all...
Homemade soup:
2 easy and unique
fall recipes
In recent weeks, I've mostly been craving comforting foods. And for me, nothing beats a good homemade soup.
If you're a little tired of the same old recipes, here are two easy and slightly different ideas that I like to make: a fresh and vibrant green soup with arugula and peas; and another, mild and mellow, with celeriac and pear, slightly sweet. Two different flavors, same simplicity—perfect for chilly evenings.
I'll explain how to prepare them, step by step.
Celery root and pear soup
Ingredients
For 2 people:
1 shallot
1 tbsp olive oil
1 large celery root
1 large pear
1 orange
5dl vegetable broth
salt and pepper
For decoration:
1 handful of crushed hazelnuts
A few pieces of pear
Preparation
Start by peeling and finely chopping the shallot. Fry it in olive oil in a large saucepan until it becomes translucent and slightly golden.
Meanwhile, dice the celeriac into small cubes. Add them to the pan and fry for 2 minutes. Add the broth and cook over medium heat for about 15 minutes, stirring occasionally, until tender.
Peel the pear, cut it into pieces, and add it to the pan. Cook for another 5 minutes, just long enough for it to soften.
Remove from heat and blend until smooth and velvety.
Squeeze the orange and add the juice to the soup. Mix well, then season with salt and pepper per your liking.
Serve the soup hot, sprinkled with crushed hazelnuts and small pieces of pear to add crunch, a slightly toasted flavor, and a touch of sweetness.
Arugula and green pea soup
Ingredients
For 2 people:
200g of peas
150g of arugula
1 lemon
1 small piece of ginger
1 garlic clove
2dl vegetable broth
salt and pepper
For decoration:
20 ml whole cream
1 dash of olive oil
1 handful of arugula
A few nuts
Preparation
In a saucepan, fry the garlic over low heat with a drizzle of olive oil, just until it begins to release its aroma without browning.
Then add about 2 dl of broth and the peas. If frozen, cook for about 5 minutes.If they are fresh, cook for 10 to 15 minutes, until they are tender.
Blend everything together until smooth. Then add the arugula and blend again to incorporate it well and keep a nice green color. Pour in the lemon juice and add the grated ginger. Season with salt and pepper per your liking.
Serve the soup in a bowl. Add a dollop of cream, a drizzle of olive oil, then garnish with a few leaves of arugula and walnuts for decoration.
