antimatter - No problem, here they are:
Cream of celeriac and mushroom soup
2 cloves of garlic
1/2 to 2/3 of a celeriac peeled and chopped into cubes/chunks
6 normal sized mushrooms (I like to use chestnut mushrooms)
1 pint chicken or veg stock
cream
salt and pepper to taste
optional: 2-3 rashers of bacon
In a medium sized sauce pan melt a big chunk of butter on a low heat
once the butter melts add the chopped garlic cloves being careful not to burn the butter or garlic.
After a few minutes to allow the garlic to infuse the butter chuck in the mushrooms and cook for about 5 mins on low.
Add the chopped celeriac and continue to allow to cook in the butter for 10 minutes.
Add the stock and bring to the boil, once boiling reduce heat to allow to simmer for 20 minutes or until the celeriac is soft.
While the veg is simmering fry the bacon in butter until crispy and then cut into little chunks.
Once the veg is softened blend with a hand blender, you could use a food processor if you don't have a stick blender.
Add cream to help with blending all the veg and stock together, I find a good glug will help to mix everything together smoothly and also reduces the thickness a bit as this soup can be very thick.
Add salt and pepper to taste.
Once blended add the bacon, I also like to add the butter/fat from the pan to the soup for a bit more flavour, and stir.
Serve immediately or chill in the fridge to re-heat later.
More cream or water can be added depending on how thick you want it. This will usually produce 3-4 good sized servings.
Stilton and mushroom sauce
200ml chicken or veg stock
75ml double cream
75g Stilton cheese
mushrooms
Fry the mushrooms in a deep frying pan on low heat with plenty of butter, however many you like in a sauce, I usually add 4-5 sliced normal sized ones.
Once mushrooms are cooked crumble the Stilton over them.
When the cheese is about half melted add the stock and cream.
Stir well and bring to a gentle simmer.
Simmer for about 15-20 mins stirring regularly until the sauce thickens up.
This sauce is great as a poring sauce over meat and veg, you can also fry some chicken/pork/whatever in the pan first and then add all the sauce ingredients in the correct order to make a lovely cooked in sauce. Serves 2 greedy people
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