This week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is the perfect antidote to the chilly temperatures that have all ove a sudden decide to stick around (after a strange fall with temperatures in the 20s somedays!). It’s a simple soup – celery root with leeks and a few herbs, made with water – so I was concerned it wouldn’t have much flavour. However, it’s garnished with horseradish cream (seriously – whipped cream with horseradish and a touch of lemon juice) and prosciutto chips (thin slices of prosciutto baked in the oven – mine took around 10 minutes longer to dry out and crisp up than the time suggested in the recipe – I’d say just stay close to the oven and keep an eye on them) both of which totally bring this out of the realm of a boring soup. My takeaways? Prosciutto chips on EVERYTHING! And horseradish cream for the win!
Get the recipe for David Lebovitz’s celery root soup with horseradish cream on p 106 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.