This is most definitely the best thing I've made in recent months. It also doesn't hurt that it is one of the better food photos I've taken as well.
Soup:
1 whole head of celery, leaves and all, finely chopped
1 onion, finely chopped
1/3 stick butter
1/3 lbs blue cheese
2 cans of chicken stock
1 Tbs ground nutmeg
Half Pint whipping cream
Salt and pepper, to season
) Melt the butter in a large saucepan over a medium heat, then add the vegetables and salt and pepper. Stir until they're well coated then reduce the heat to medium, pop the lid on and leave for 10 minutes (stirring occasionally).
2) Add in the stock and bring to the boil. Reduce to a really gentle simmer, pop the lid back on then leave it for 40 minutes.
3) Turn the heat off. Add in most of the cream (keeping about a tablespoon aside for drizzling on top), nutmeg, and the blue cheese, then use an immersion blender to process it until it is smooth. Fuck I love my new immersion blender.
To serve, I toasted up some rustic baguette with a little of the roquefort. I didn't worry about the bread becoming too hard as I was dipping it and softening it in the sauce.
The Salad
1 bunch spinach, trimmed and cleaned
1/2 pound micro greens
1 acorn squash
1 pomegranate
1/4 cup oil
1/6 cup vinegar
1 tsp pepper
1 tsp salt
I started by cutting the acorn squash into six pieces, salt and peppered and roasted at 400 for about 20-30 minutes (Just enough to be soft to bite, but not absolute mush).
Separating out the pomegranate seeds took some time, but is always well worth it.
The oil, vinegar, pepper and salt, I put into a small tupperware container and shook to mix. Then I layered them together and topped with the dressing in the last minute. Good good stuff.
