I tend to turn to soupy and comfort food as the weather turns cold. I can’t go out without a thick coat and my chunky scarf. I like the feeling of being wrapped in a soft and smooth material around my body, giving me warmth and comfort. As we are entering winter months, I never fail to use my cocotte casserole more. I like to make big portion of food so that I can keep for the next day or two. One pot and one pan is the kind of cooking I resort to.
Mom always reminds me to keep myself hydrated. “Drink at least 2 litres of water a day”… “make sure you have soup as part of your meals”. I guess, I have been brought up to love soup very naturally. To be honest, making soup is really easy. There is not much cooking involved. You just need to let the vegetables or meats boil until the are soft.
Though growing up eating Chinese-style of soup that is never in a form of purée; I also love Western-style soup that tends to be creamy and smooth. I can survive with either one.
Celeriac is one of the vegetables that I got to know a few years ago. It doesn’t look very pretty from the outside. But, it smells absolutely wonderful! It’s a variety of celery and no wonder I love it because I love using celery in my cooking. So far, I have only used it in soup. But, I want to use it in some other dishes. Perhaps, use it in salad, stir-fry,.. etc
Celeriac has natural sweetness. So, it pairs really well with crispy salty bacon. On top of that, I decided to add some toasted hazelnuts as I like to have some extra crunch in my soup and I thought the combinations are great. Substitute hazelnuts with pine nuts or pecan nuts would be great ideas too!