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22 février 2018
I haven’t been adventurous enough to try sweet & sour soups until today, but it turns out that it’s a delicious way to discover new flavors. I enjoyed the last weeks during which pears are still seasonal to make this celeriac, fennel & pear soup, which is a subtil mix of sweetnes and sourness, and can be enjoyed warm as well as cold. That time, I kept it quite soft with simple flavors, without flourishes or original spices to bring more character, but only basic ingredients, a few herbs, some broth and casual seasoning. And as many toppings as you wish, for the hungriest of you.
We often tend to get off the track when it comes to simple things, without even noticing. Because of being in search of perfection, a need of originality or maybe to escape the cradling daily routine. Thats’s also what I tend to do when I’m cooking, I like complex and unpredictible flavors, and yet I always like to come back to a few good old simple recipes that I cherish. Aside to this celeriac, fennel & pear soup, I’ve started recently to avoid screens and social media when I’m not on it for my blog or work, and I started to read on a regular basis again – a thing that I wasn’t taking time to do anymore for the last months -, enjoying those moments of peacefulness during which I can slow down and focus on only one thing at a time.
As some of my last readings are obviously about food, but also social media and above all quite inspiring, I wanted to share a few of them with you.
• Run fast, eat slow – As some of you might have notived when reading my posts about running, I run a lot and try to eat accordingly. This book is full of optimised recipes for runners, and the thing that I loved the most in this book is the fact that Shalane and Elyse privilege balanced eating habits that are also rich in nutrients, rather than opting for any stereotyped sport diet.
• Woman Code – I was hearing about this book since a while. For every woman out there who is struggling with hormonal imbalance, or who wants to learn how to synchronize their cycle, Woman Code gives a totally natural approach by focusing on eating habits, lifestyle and energies.
• North – I brought it back from my last stay in Finland, because I’m a big fan of scandinavian culture – which is actually quite paradoxal, knowing the fast that Finland is not completely considered as a part of Scandinavia. It gathers most of things about our nordic neighbors, a few traditional recipes, and beautiful pictures to escape.
• The Circle – I know, I’m clearly late to read this book. I watched the movie right after finishing it – which is actually quite disappointing -, as I was hooked by the book. As much creepy as realistic, it reminded me 1984 and definitely helps if you’re looking to disconnect.
• The subtle art of not giving a fuck – I’m still on it, but I can already affirm that it must be read by many people, especially nowadays, when the pressure conveyed by media that we have to realize extraordinary things is stronger than ever. Not totally a slap in the face, but at least a good kick in the ass to move on and follow your convictions while stopping to feel entitled.
• Artisan sourdough made simple – For all the sourdough addicts out there, this book is full of advices and recipes to use your fermented friend, and trust me, this celeriac, fennel & pear soup tastes even better with a slice of homemade rye sourdough.
For the readers who are coming here on a regular basis, my rythm of posting might slow down a bit in the next coming weeks / months, as posting a recipe per week is quite hard to maintain on the side of a full-time job. I also want to invest this time to work on a personal project that I’m thinking about since a while now – and still related to food ! For now I’ll try to post about 2-3 times par month over here, maybe more maybe less, but I don’t want to follow such a regular rythm that I was used to stick to until now.
Ingredients
- 1/4 celeriac (±250g)
- 1 fennel
- 6 small pears (±600g)
- 1L vegetable broth
- 1 red onion
- 1 garlic clove
- 2tbsp olive oil
- A few sprigs of thyme
- Salt & pepper
Instructions
- 1. Heat olive oil in a pan. Add minced garlic and onion, as well as 3-4 sprigs of fresh thyme. Season according your preferences, then add celeriac cut in pieces and minced fennel. Faire chauffer l'huile dans une casserole. Stir and cook for a few minutes.
- 2. Pour vegetable broth into the pan, cover and let simmer for about twenty minutes, until vegetables are tender. Cool down until warm, then pour the soup into a blender bowl. Add pear peeled and cut in pieces, then lend until completely smooth.
- 3. Serve warm, topped with walnuts, fresh pear pieces, fresh thyme, a dollop of cream and why not a drizzle of truffle oil.
