Elegant Leek & Celeriac Soup

Leek & Celeriac Soup
Toasted Sesame Oil & Black Sesame Seed Garnish
Ciabatta Toast with Smoked Gouda

We recently had one last Holiday Party...

Pork Potstickers, Apricot Dipping Sauce
Elegant Leek & Celeriac Soup, Smoked Gouda Ciabatta Toast
Pork Roast Roulade
Stuffed with Sausage, Pistachio & Chestnut
Cider Gravy
Wild Arugula Salad with Pistachios, Sherry Vinaigrette
Chocolate Pineapple Soup, Pound Cake Crouton
Far Niente Cabernet Sauvignon 2000 (Thanks Adam!)

Leek & Celeriac Soup
Sauté three chopped leeks (white and pale green parts only) in olive oil until tender. Add 1/2 c. dry white wine and reduce by half. Add 6 c. vegetable stock (purchased or homemade). I am a big fan of Wolfgang Puck's brand stock. Bring to a boil then reduce heat.

Peel and chop two celeriac and roughly chop 3 celery stalks including leaves. Add vegetables and 2 bay leaves to the soup pot and simmer until the celeriac is tender, about 40 minutes.

Let cool, then remove bay leaves and refrigerate overnight to meld the flavors. The next day, puree the soup either in a food processor or with an immersion blender.

Then force the pureed soup through a fine mesh sieve. This is a key step to getting the wonderful elegant texture of the soup.

Reheat the soup. Add low sodium soy sauce, salt and pepper to taste. Add 1 c. cream and warm to serving temperature without boiling.

Garnish with toasted sesame oil and black sesame seeds. Serve with toasted ciabatta bread brushed with olive oil and top with shredded smoked gouda. We all loved this soup, it had intriguing earthy flavors and a velvety creaminess. The crispy smokey toasts complemented the soup wonderfully.

This lovely tea cup and platter set was a wedding gift to my mother from my paternal grandmother. They are on long-term loan to me now, thanks Ma!

Pork Roast Roulade

I read about this lovely pork roast roulade with cider gravy on Amy & Jonny's fantastic blog, We Are Never Full.

The terrific stuffing is made with Italian sausage, breadcrumbs, pistachios, and chestnuts. The tasty pork is rubbed with Quatre èpices (ground pepper, cloves, nutmeg and ginger), the delicious gravy made with hard cider. You can get the complete recipe on their site here.

I also wanted to thank Pam of the delightful Sidewalk Shoes blog for the idea to cut pine branches to make an arrangement. I am lucky that my red roses were also blooming, so together with tall slim candles they made a festive holiday centerpiece.

My holiday decorations are (almost) all put away now. How about you?