- 1 red capsicum
- 1 tablespoon extra virgin olive oil
- 1 leek, white part only, thinly sliced
- 1 clove garlic, crushed
- 1 litre vegetable stock, preferably homemade
- 1 tablespoon tomato paste
- 1 cup (155 g) frozen peas
- 2 tomatoes, about 100 g in total, peeled and roughly chopped
- salt and pepper
- sprigs of fresh basil to garnish
- Celeriac dumplings
- 150 g celeriac, diced, or 50 g cooked celeriac, mashed
- 1 cup (80 g) fine fresh white breadcrumbs
- 125 g soft, mild goat's cheese
- 2 teaspoons chopped fresh basil
- 1 egg, beaten
- Preheat the grill to the hottest setting, then grill the capsicum for about 10 minutes, turning it often, until the skin is charred all over.
- Put it in a plastic bag and set aside until cool enough to handle.
- Peel the capsicum, discard the seeds and cut the flesh into 1 cm squares.
- For the dumplings, cook the diced celeriac in boiling water for 10–15minutes or until very tender.
- Drain well, then purée in a blender or food processor, or mash until smooth.
- Set aside to cool.
- Meanwhile, heat the oil in a large saucepan.
- Add the leek and garlic, and cook for 1 minute.
- Stir in the capsicum, stock and tomato paste.
- Bring to the boil, then reduce the heat and simmer for 8minutes.
- Add the peas halfway through the cooking.
- Remove from the heat.
- Stir in the tomatoes and seasoning to taste, then set aside.
- Add the breadcrumbs, goat’s cheese, basil and egg to the celeriac, with seasoning to taste.
- Mix well until all the ingredients are thoroughly combined.
- Use 2 small spoons (teaspoons are suitable) to shape the mixture into 12 small dumplings, setting them on a plate as they are made.
- Bring a large saucepan of water to the boil.
- Gently lower half the dumplings, one by one, into the water on a slotted spoon.
- Bring the water back to the boil, then cover, reduce the heat and simmer gently for 4–5 minutes.
- Use the slotted spoon to remove the dumplings from the pan to a double layer of paper towel to drain.
- Repeat with the remaining dumplings.
- Return the tomato broth to the heat and bring to the boil.
- Ladle the soup into bowls, add the dumplings and garnish with basil.
Preparation: about 45 minutes, plus about 15 minutes cooling
Cooking: about 35 minutes