Celeriac may not be the sexiest of vegetables, but we still like to use it in our recipes. After all, it is a wonderful vegetable that can be prepared on the Big Green Egg in many different ways. In this vegetarian recipe, we grill the celeriac and then make a tasty soup of it. A great solution for an easy meal, particularly if you don’t have much time to spare!
For the soup
- 1 celeriac
- 7 dl chicken stock
- 5 dl cream
- 2 eggs
- 2 slices of ham
- 2 sprigs of celery leaf
- 1 approx. 10 cm piece of French bread
- 100 g young, hard goat’s cheese
- sunflower oil
- Heat the Big Green Egg with the Cast Iron Grid in place to a temperature of 180 °C. In the meantime, peel and wash the celeriac, cutting it into 1 cm thick slices.
- Grill the celeriac slices on both sides. Put the Cast Iron Dutch Oven on the EGG’s grid and place the grilled celeriac in it. Pour on the stock and the cream, then close the lid. Reduce the temperature to 140 °C and simmer gently for 15 minutes.
- In the meantime, hard boil the eggs, then plunge them into cold water and subsequently peel them. Cut the ham into strips. Wash the celery leaf, dab dry, then mince the leaves. Cut 4 even, lengthways slices from the French bread. Slices the goat’s cheese and put the latter on the slices of bread.
- Remove the Cast Iron Dutch Oven from the EGG and place the Cast Iron Griddle Half Moon (smooth side up) on the grid, then close the lid. Use a hand blender to create a creamy consistency and season with pepper and salt. Brush some sunflower oil onto the hot Cast Iron Griddle Half Moon then place the slices of French bread with goat’s cheese on it. Close the lid and bake until golden brown in approximately 1 minute.
- Distribute the ham and eggs across 4 soup plates, pour in the soup and serve with the goat’s cheese crostini.
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