Tasty Brain Food's Caramelized Celery Soup with Roasted Pear and Walnut Granola

Soup, soup, soup!

Soup is never wrong, but is probably especially good when the evenings start to get darker and autumn approaches. In addition, autumn offers a wonderful pantry of both mushrooms and root vegetables. This time I was looking for my sweet little beloved artichokes. Unfortunately, the season is later here in Brussels than in Sweden, so even my gourmet shop with their unique selection had not received any yet. It was time to rethink. The substitute became another favorite, celeriac. To balance out the power of the flavor, I also added some parsnips. For this I made a granola with walnuts, thyme and oatmeal. Finally, I roasted pear wedges in the oven, with a little raw sugar and sea salt. The result was a tasty autumn on a plate.

Autumn on a plate!

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Ingredients:

PEARS:

• 1 pear

• 1 tablespoon of olive oil

• pinch of brown sugar

• see salt

WALNUT GRANOLA:

• 1 tsp rosemary, finely chopped

• 1/2 dl of walnuts

• 1/2 dl of oats

• 2 tbsp butter

• 1/2 tsp sea salt

SOUP:

• 250 g celeriac, peeled and diced into cubes

• 2 parsnips

• 50 g of butter

• 1 bay leaf

• 2 grains of white paper

• 1/2 tsp salt

• 3 dl whole fat milk

• 5 dl vegetable broth

TO SERVE:

• Walnut oil

• Fried parsnip skin

Method:

PEARS:

1. Preheat an oven to 180°C.

2. Peel the pear, quarter and remove the cores. Place in a baking dish, drizzle with oil, sprinkle with sugar and season with salt. Bake for 20 minutes.

GRANOLA:

1. Place all the ingredients in a roasting tray and bake for 5 minutes.

2. Mix well and bake for a further 8–12 minutes until golden brown.

SOUP:

1. Peel and chop the root vegetables into even-sized cubes.

2. Place on a plate, pour over oil and spread a few pats of butter. Salt.

3. Roast until golden, about 20 minutes.

4. Heat the butter in a large saucepan over a medium heat. When melted, add the onion and let it fry glossy together with white peppercorns and bay leaves and salt.

5. Add the oven-roasted root vegetables, the vegetable broth and the milk. Bring to a boil and let simmer on low heat for about 15 minutes.

6. Take out the bay leaves and blend the soup until smooth. Salt and pepper.

To serve, place the pears crosswise on a plate, place the granola in a semi-circle along the plate, place the fried parsnip skins and pour over the soup. Top with a few drops of walnut oil.