December may appear at first glance to be a sparce month for flavours but this is completely not the case.
Cabbage, clams, clementine, goose, horseradish, kale, jerusalem artichoke, salsify, mussels, oysters, parsnip, pomegranate, swede, satsuma, truffle, sea bass, venison, wild duck and winkles are all in season at the moment.
You can still get:
Cranberries, apples, partridge, brussel sprouts, pumpkin, scallops, chestnut, celeriac and turkey this coming month.
Celeriac, the root of the celery, is a wonderful root vegetable. I cannot stand celery myself but a celeriac soup sets me up for the day.
1 celeriac
1 large leek
1 med potato
2 pints stock (veg or chicken, or 1 of each)
2-3 larges cloves garlic
Fry off veg in a drop of oil before adding sock, bring to boil then simmer until all veg soft (about 15-20 mins). Stand for a minute or two to cool off enough to blitz in liquidiser or with hand blender, return to heat for a min and serve. This lovely soup is silky smooth and doesn't require cream, so it's very healthy too. Enjoy!
