For dinner tonight I made a delicious soup. It was amazingly simple. Most of the ingredients came straight of our CSA share, and the recipe came from the Blue Moon weekly newsletter. Thanks Kristen!
- 1 large celeriac, peeled, cut into quarters and sliced thin. (Ever wonder what to do with that celeriac? This is it!)
- 3 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup carrot coins
- 1 leek, sliced into thin rounds. (Okay, I had small leeks so I used two, but I had huge garlic cloves so I only used one. I finally learned the thing about cooking is that it’s no organic chemistry… doesn’t require an analytical balance to get the measurements right.)
- 2 eggs
- A couple of cups of chicken broth. Mine came from a can.
- 1/4 cup lemon juice
- salt and pepper
Go see how it turned out--