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Cream of Celeriac Soup, and a Quiche Teaser

December 14, 2009

Cream of Celeriac Soup with Bleu des Causses

Evidently it’s been soup weather around here.  That’s the celeriac and a few shallots, simmered until tender then puréed and finished with a touch of cream.  Bleu des Causses – a delightful, mushroomy cheese – and snipped chives provided the garnishes.  It made a great lunch for a cold Sunday afternoon.

I was lucky enough this week to be the recipient of an additional panier.  A friend of ours is leaving town for Christmas and won’t have time to cook for himself, so he brought over the vegetables he wasn’t planning on using, including two more patidoux!  I roasted them along with a handful of shallots and put them into a quiche, which turned out even more delicious than I expected.  So good, in fact, that I’m planning on giving it its own post over on Croque-Camille later this week, with a full recipe and everything, because this really deserves to be repeated.

Barely set - just the way I like it.

Originally published on Seasonal Market Menus.

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