Celeriac, potato, onion and courgette soup

Celeriac soup with caramelised onion, roasted pine nuts, browned courgette

The first thing I think of when autumn arrives is mushrooms. Then pumpkins. And then, celeriac.

But for some reason, they were not stocking it anywhere near us. I kept peeking at the vegetables section each time I visited the shops, and all I saw were sad swedes (the roots, not the people) and tiny squash and potato cubes. No! That will not do!

So I finally braved the rain and wind, walked to a supermarket further away, and found celeriac there. At last!

Celeriac soup with onion, courgette and pine nuts
Celeriac soup with onion, courgette and pine nuts

This appetite of mine for celeriac soup is a bit of a recent thing though. I blame The Celeriac Soup that I had at Brunswick House once.

THE Celeriac soup
THE Celeriac soup at Brunswick House

Have it once, try to mimic it forever. Such is my fate…

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Bollit / hervido (“boiled”)

Picture of a portion of bollit / hervido in a soup dish, containing half a red onion, a carrot and one potato with a dash of butter

In the quest for the most extravagant and spectacularly looking dishes, we often overlook the basics. What a shame!

So here’s one of them: bollit (in Valencian) or hervido (in Spanish). Which literally means… boiled!

This dish is extremely simple, consisting of boiling vegetables in salted water, and then having them with a bit of fat of your choosing. I know‚ÄĒit sounds “unappetising”, and it looks “ugly”, but it can be oh so comforting, especially when the weather is cold or if you’re feeling not so great and all you need is some simple food that doesn’t require extremely sophisticated skills to prepare.

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Self isolation, week 12: we get a very special brewing kit, the cast iron pan is brought back from exile, we have a very Valencian Sunday, some shops reopen, and I am also really fed up

Traditional / floral arnadí design

This week has become a bit colder and rainy, which I suppose means we’re getting full on into the summer!

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