On Valentine’s Day I thought my gift was a beautiful charcuterie and cheese dinner treated by Shane, but little did I know it was also tickets to the Boston Wine Expo!! It was truly an amazing experience, tasting wines from every country who attended and my favorite part- meeting one of my culinary idols, Barbara Lynch.
We learned so much about wines and what makes truly special flavors. I think my favorite that I tasted was a red with notes of dark chocolate. The taste was original and truly a unique wine. We also got to meet several different small-scale food companies, we bought this pickled asparagus that was, dare I say it, maybe the best pickled thing I’ve ever had!
Barbara Lynch was a joy to watch during her demonstration. She made such a cool dish that sounds so intimidating and like I’d never me able to make it, but then it was so simple and delicious. That’s why I chose to make this soup; it highlights all the flavors she used but is just executed in a different way.
After the expo we ate at Sportello, which was top 5 dining experiences so far in Boson. We started with oysters and I ate the duck, Shane had the gnocchi. It was amazing! Best date ever J
Let me know if you like the flavors this soup creates. It’s creamy and decadent yet not filling, which is pretty hard to accomplish (making it that much more sweet when you do!) I hope you can meet at least a few of the people that inspire you!
- 1 tablespoon olive oil
- 1 medium celery root, peeled, cut in 1 inch cubes
- 1 medium cauliflower, cut in 1 inch pieces
- 1/2 medium yellow onion minced
- 4 cups chicken stock
- 2 inch chunk of Parmeggiano-Reggiano cheese
- 1/2 whole milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Truffle oil, for drizzling
In a heavy bottomed pot, add olive oil over medium-high heat. Add celery root and cook 3 minutes, without browning. Add the onion and cauliflower and cook another 4 minutes. Add the chicken stock and parmesan and bring to a simmer. Cover, and cook over low heat until vegetables are tender, about 30 minutes. Using a emulsion blender, blend until smooth. Add the milk off heat and season with salt and pepper. Serve warm with a drizzle of Truffle oil, if desired.