Winter is strange this year, we alter beautiful sunny, warm and bright days
But you can’t do anything about the weather, just do the best of it.
Like the other day when we went for an almost 20km walk, half way it started to rain…but we just went on walking.
We do a lot of night walks too, usually every Thursday evening in our surroundings, but sometimes we start earlier and go and do the walk on MOnte Baldo.
The sunset from up there is breathtaking.
We do enjoy our walks!! 😀
This creamy soup is very easy, quick and tasty.
It is rather difficult to find fresh lemongrass here nearby, but Sofi brought me some dry one from Indonesia when she was there some months ago.
the green part of one leek
for the crumble
old dry bread
Prepare the crumble by blending the bread and the nuts.
Leave it a little bigger then mine come out.
Put some olive oil in a frying pan and fry the crumbs. Don’t leave it alone, it burns quickly.
Peel the celeriac and the potatoes.
Cut in small cubes
Slice the leek, chop the lemongrass and let it gentle fry in little extra virgin olive oil.
When soft and translucent add the other vegetables.
Let fry a little before adding the water.
Add water just to cover the vegetables, add some lemon pepper.
Cook for 20min at medium heat (n° 5 on induction).
Blend until smooth and season with the crumble.
*Mine is already made but you can easily, just grind lemon zest with pepper grains. Gives your dishes a lovely perfume.
This goes to WHB this week hosted by me
Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB
Grazie a, Kalyn di Kalyn’s Kitchen che ha avuto questa bellissima idea ed a
Haalo,Cook (almost) anything at least once che ora organizza l’edizione Inglese e
che mi ha dato l’opportunità di organizzare l’edizione del WHB in Italiano.