Co-owner of Twenty Seven Steps, Emma Mettrick, believes you can’t go wrong with any of their soups. But, this celeriac and crème fraiche soup served with spiced walnuts is ideal for winter especially when paired with the Muddy Water Chardonnay.
For the Soup:
1 large celeriac (approx. 500g)Method:
Grate the celeriac and set aside. Gently heat the butter in a saucepan; add finely sliced onions and garlic; cook until soft. Add the grated celeriac and season. When soft, add the vegetable stock and creme fraiche. Cook for an hour. Blitz in a food processor.
For the Spiced Walnuts:
Place honey, cinnamon and nutmeg in a small saucepan. Heat until the honey starts to bubble. Add the walnuts and stir to coat. Spread the walnuts on a baking tray lined with parchment paper. Bake for 10 minutes at 180 degrees. Allow to cool. Finely chop.
Straw in colour with flecks of gold. A complex nose of ripe pear, almonds and nutmeg revealing more layers over time. A palate with weight and texture highlighted by toasted caramel, grainy phenolics and long fresh acidity. Organically grown on deep, fine textured Awapuni clay soils. Individual rows were handpicked during cool autumn mornings. NZThe most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.
Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.
