There is a special joy us foodies get from reading about famous chefs and their inspiring dishes. Sometimes, there'll be that 'spark' - hearing about a dish so unique, so beautiful and inspiring, that you become obsessed. You think of tasting it all the time, dreaming of when you'll save enough or finally get access to that trust fund and blow it all on a trip to a five-star Michelin restaurant. And in the short run, you adapt the recipe a million times, trying to capture, even fleetingly, its the magical taste.
That's how it was for me with 
And then, when I poured myself a big bowl of celery root soup with roasted garlic, I decided to ladle in a spoonful of Beluga lentils I already had set aside. Once I saw what I did, I froze in place. My blood curdled in panic, and my hands began to shake. the only sound that escaped my gaping mouth was a quiet, hoarse scream. I looked like I had seen a ghost... Which, for all intents and purposes, I did.
For there it was: Keller's Oysters and Pearls, looking up at the me front the dinner table.
Recipe
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"Oysters and pearls" - celery root soup with roasted garlic and black Beluga lentils
Ingredients
- 1 cup black beluga lentils rinsed and picked through
- 1 head of garlic
- 1 large yellow onion finely chopped
- 1 medium-sized celeriac/celery root approximately 500g, peeled and chopped
- ½ kohlrabi root peeled and chopped (optional - or replace with potato or more celery root)
- 1 sprig thyme
- 1 litre vegetable stock
- 100 ml lactose-free cream
- salt and pepper to taste
Instructions
- Cook black Beluga lentils according to package instructions (I usually cover the lentils with up to 2 inches of water, add a bay leaf, bring to a boil, covered, and then cook at low heat for about 20-45 minutes, until lentils are soft enough for me).
- Preheat oven to 325F. Cut off the top of the garlic head, exposing its cloves just a bit. Place the head of garlic on a piece of foil and drizzle with a little olive oil and season with salt. Wrap in foil and roast for 45 minutes, until the garlic is soft to touch. Squeeze out the flesh of the garlic and set aside (I save the skins for next time I make vegetable broth, for flavouring).
- To make the soup, add oil to a pot on low-medium heat and fry the onions until soft and translucent, about 10-15 minutes. Add the celery root and kolhrabi and saute for 10 minutes. Add roasted garlic and thyme and pour in the stock.
- Cover, and bring to a boil. Allow the soup to simmer gently for 30-45 minutes until the vegetables are soft.
- Puree the soup, adding a little more stock if the soup is too thick. Add the cream and season with salt and pepper to taste.
- Serve the soup with a large, heaping tablespoon of Beluga lentils in its centre, and drizzle with a bit of oil. Top with fresh thyme, and serve.
Dina says
Fantastic post Ksenia, pulled me right in. Love your writing.
kseniaprints says
Thanks so much for the kind words, Dina!
Desiree @ whatsinseasonwithdes says
Beautiful story. Isn't it amazing how our thoughts come full circle?
Cathleen @ A Taste Of Madness says
This soup looks so creamy and comforting! Also, roasted garlic in a soup sounds like an amazing addition!