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Celery Soup with Walnuts and Crème Fraîche

Chef Johnnie MountainThis recipe for Celery Soup with Walnuts and Crème Fraîche has has come from Chef Johnnie Mountain - www.johnniemountain.com

Having worked in the Catering world for over twenty years, Johnnie Mountain finally found his true vocation in 1994 when he started working in restaurant kitchens and instantly knew that’s where he belonged. In 1995 Johnnie worked as Sous Chef at Café Dell Ugo before going on to work with Alastair Little. He then joined The Vine in Kentish Town which resulted in his demons being pushed to the hilt.

Struggling on to The Fat Duck in 1997, followed by his role as Head Chef at Zilli Fish and stints at the Mirabelle almost saw the collapse of this tormented chef. Sobriety hit in 2000 - the start of a new Millennium and a new life for Johnnie. Having opened three restaurants since then, he is now a permanent fixture at his very first restaurant, Mosaica @ the Factory in Wood Green.

As owner of the newly opened English Pig restaurant (www.theenglishpig.co.uk), Johnnie Mountain, has created some exciting recipes for the winter season. These delicious recipes are a great way of incorporating healthy food into winter warming dishes.

“A delicious winter warming vegetable soup. No stock is required as the flavours will be
strong enough.”

Ingredients for Celery Soup with Walnuts and Crème Fraîche

2 x heads of celery (roughly chopped)
2 x large potatoes (peeled and cut 2cm dice)
1 x medium onion (finely chopped)
1 x litre water
100g x unsalted butter
10g x fennel seeds
50g x walnuts (chopped)
50g x Crème Fraîche
Salt and Pepper to taste

How to make Celery Soup with Walnuts and Crème Fraîche

  • Heat the butter in a large saucepan over a medium/high heat
  • Add the onions, celery and fennel seeds and cook for 6 - 8 minutes
  • Add the potato, cover with a lid and cook for a further 10 minutes
  • Remove the lid, add the water and bring to the boil
  • Simmer for 20 minutes (skim the surface of unwanted residue)
  • Remove from the heat and allow to cool for 10 minutes
  • Blend the soup with a hand blender until smooth
  • Season to taste
  • Serve in a bowl with chopped walnuts and Crème Fraîche as a garnish

Serves 4

Chef Johnnie Mountain Celery Soup with Walnuts and Crème Fraîche

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Johnnie Mountain
www.johnniemountain.com
www.theenglishpig.co.uk

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