Serves 4-6
Prep time: 5-10 mins | Cooking time: 1 hour
This is leek and potato soup’s grown-up cousin–sweet, earthy, heady with garlic and perfect as the cooler Autumn weather draws in.
When we eat leek (one of the Simanim) at the Rosh Hashana table, we ask Hashem, if it be His will, to cut of our enemies. As we begin a new year and reflect on the one that has been, this Siman is a pertinent one. At the time of writing, Israel is at war and many hostages still remain captive at the hands of our enemies. We pray that by the time this reaches you, all the hostages will be home, and that in the year ahead, our enemies will be removed and we should see lasting peace.
Ingredients
- 4-5 Leeks (whites), ribboned
- Celeriac, peeled and chunked
- Onion, quartered
- Salt and Pepper
- 4 tbsp Olive Oil
- 4-6 cloves of Garlic
- Juice of one Lemon wedge
Method
- Preheat oven to 200ºC (180ºC Fan/400ºF).
- Place the celeriac and onion in an ovenproof dish, and drizzle with 1½ tbsp oil, ¼ tsp salt and ¼ tsp pepper. Mix.
- In a piece of silver foil, place the garlic cloves and drizzle in ½ tbsp oil. Wrap the cloves and pop it into the dish with the celeriac and onion. Put into the oven for 45min-1hr until turning golden brown.
- Meanwhile, in a frying pan, add the remaining oil, leeks and a squeeze of lemon and fry low and slow, stiring regulary, until softened – approx 20-30mins.
- Transfer all the cooked ingredients including the onion into a soup pan – squeeze out the cloves of garlic which should by now be soft and caramelised.
- Pour in 6 cups of water, bring to the boil, then turn down to a simmer. Cover and cook for a further 45 mins to help combine the flavours and create a stock.
- Using a stick blender (or similar) blitz all the ingredients together, adding salt and pepper to taste, and loosening with a little more water if desired.
- Optional: Top with homemade garlicky sourdough croutons.
Serving suggestion: Finish with homemade sourdough croutons.
