​How have I been sharing recipes here for more than seven years and never once made one with celeriac?
Well, this delicious celeriac and hazelnut soup should be the first to make it here anyway.

I truly enjoy this wonderful root vegetable packed with nutty flavours. If it is anywhere on the menu when I eat at restaurants or cafés, I am almost certain to order it. I know that if you look at it in its raw and unpeeled form, it does not look especially appealing but it is worth trying a few recipes with it, including this soup.

Long time no see! Ok, I will try to make this little expression less frequent here on the blog but I do feel like I have a valid excuse: I moved to a new city early in May and it has been a very busy time from packing to settling in with a whole lot of paperwork in between.
So, I thought that I would first share a delicious recipe for courgette tart here before telling you all about where I moved to (if you follow my instagram account @cremedecitron, you probably already know).

Winter time is such a perfect season to enjoy all types of comforting and warming food. And to me, one of those comforting things is definitely a big bowl of delicious soup served with buttered crusty bread.

At home, soup is on the menu at least once a week during the colder months (that said, a chilled soup is also lovely in the Summer). We alternate between some of our favourites that I make more regularly: butternut, tomato and leek. I also like to try other recipes every now and then. One that has been added to the list lately is creamy mushroom soup. 

What I love about Autumn is that some of my favourite ingredients are in season: leek, endives, celeriac, pears, apples, rosemary and hazelnuts. And one that I add to our grocery basket almost every week this season: butternut squash.
I really like the nuttiness and sweetness of this vegetable. My favourite way to cook it is to first peel it, then cube it, toss it with olive oil and spread it on a baking tray for roasting. It is perfect when tender and lightly caramelised on the edges. When cooked this way, it can easily be added to a pot of soup with seasoning, stock and whatever ingredients would go well with it. I have used it before in this miso soup with chestnuts and also not roasted in a simple butternut soup with blue cheese and walnut toppings.  
Among many recipe ideas, there is something else you can add it to: a delicious quiche.

One of the things I love serving at a dinner party is a platter of various delicious cold things with a bowl of dip. You can find some really good store-bought dips but it is not actually that hard to make your own and it is also much nicer.
I became familiar with the idea of dips while living in Australia as I discovered entire supermarket aisles dedicated to this. And then every party we went to there always had a huge selection: spinach, corn, caramelised onions, artichoke, cheese, humus, beetroot humus, guacamole etc. the list could go on an on.

I do love having dinner parties where the main course is just a giant platter of cheese and charcuterie. To balance it, I add a few crudités (selection of raw vegetables) and a dip or two. As much as there are many many dips to choose from, I prefer to stick to just a couple I really like: humus and whipped feta. Those are easy enough to make at home rather than buying ready-made.

Is it Spring time already? Why am I still wearing a Winter coat then... I guess it is a season that is only warming up slightly so I feel it is reasonable enough to continue sharing soup recipes over here.
After all, there is a French expression that says 'en avril ne te découvre pas d'un fil' (in April, don't remove a thread - of your clothing). So, my plan is to keep a few (a lot actually these days) layers on and make some delicious Spring vegetable soup such as the leek one I am sharing today. The thing about this soup is that it is not just plain leek. There is some added celery for flavour and potato for creaminess. And to make it even better I add a wonderful topping to it: whipped feta.