• Loy Bernal Carlos

CLASSIQUES CUISINE: CELERIAC & GREEN PEA SOUP WITH SPICY BLACKBERRY AIOLI


I was looking to use as many of the leftover New Year's Eve ingredients as I could, but what do you do with some blackberries, a giant celeriac, some leftover lemongrass stalks and a can of coconut milk. My gut (pun intended) was telling me that a soup was more likely what the final product was going to be. And for a while, I toyed with the idea of actually mixing the blackberry with the soup base. And while I had an inkling that the flavors would work out fine, I was afraid that the color would not. So I chose to separate the two components and what we have is a very simple to make but flavorful and elegant soup that can be served at any temperature. It's great served in lemon rind shot glasses at parties during the summer, or a nice warm bread bowl.











INGREDIENTS


SOUP


1 celeriac (celery root) – peeled and diced to ½ inches (3-4 cups)

3 cups green peas

1 large onion – diced

1 stalk lemongrass

2 cups chicken stock

1 can (13.5 FL oz/400 ml) coconut milk

1 strip of bacon

3 + 2 tbsp butter

1 tbsp. olive oil

salt and pepper


BLACKBERRY AIOLI


1 pint fresh blackberries

2 tbsp olive oil

1 clove garlic

1 tbsp chipotle in adobo sauce/sriracha (optional)

salt and pepper



Peel celery root using a peeler or knife and dice into ½ inch cubes. Dice large onion. Cut lemongrass into large strips, taking out the tough outer layer and ends, then pound. Slice strip of bacon or pancetta to small squares or strips.