Celeriac soup with bouillabaisse seasonings and rouille toasts Recipe

Ingredients

• Dried orange peel from half an orange (see below)
• 3 tbs olive oil
• 1 small leek or a small onion, sliced
• 1 small carrot, diced
• 4 cloves garlic, thinly sliced
• 1 small red pepper, diced
• 1/2 tbsp fennel seeds
• a few threads of saffron
• 1 tsp tomato puree, or a couple of sun-dried tomatoes, chopped
• 1 tsp soft brown sugar
• 1 medium celeriac, peeled and chopped into pieces about 1 cm square
• 1 litre vegetable stock (or chicken, if you are not vegetarian)
• 125 ml white wine or dry vermouth
• 3tbs chopped parsley
• To serve: thin slices of baguette, lightly toasted
• 2 oz gruyere cheese, finely grated
• Rouille:
• 2-3 garlic cloves, crushed
• 1/2 tsp tomato puree
• 1/2 tsp Dijon mustard
• 1/2 tsp paprika or pimentón dulce
• 1 small roasted pepper (from a jar), chopped
• 1/2 tbs lemon juice
• pinch cayenne pepper or pimentón picante
• 1 egg yolk
• pinch sea salt
• 225 ml olive oil (not too strong-tasting)
View Full Recipe at La Recette du Jour