Ah-ha! Ain’t no big decision… (Ah-ha!) You’ll know what to do (ABBA!) when you read our Mamma Mia! soup recipe!
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A sense of expectation hanging in the air
No, that’s the smell of celeriac cooking (or celery root, as they like to say in the colonies). It’s the key ingredient in this very easy but impressively-smooth and flavoursome soup, inspired by ABBA’s 1979 soup-themed hit single, Voulez Vous which – of course – features in Mamma Mia!,as the Act 1 finale (the night-before-the-wedding party where soup is served).
Take it now or leave it (ah-ha)
Now it’s all we get (ah-ha)
Nothing promised, no regrets*
*when you make this soup.
We’ve mentioned Mamma Mia! a couple of times before (The Wiener Takes It All, Shank You For The Music, Tikka Chance On Me) so head over there for all the info you’ll ever need (ish) on the show and movie.
Ain’t no big decision (ah-ha)
You know what to do (ah-ha)
La question c’est velouté -vous
A velouté can mean a couple of different things in French cuisine. It was originally one of Escoffier’s five “mother” sauces (a bit like a bechamel but using stock instead of milk). More commonly nowadays, it refers to a smooth soup thickened with cream. Velouté means velvety and so the texture is critical. You could use any vegetable for this soup but celeriac (celery root) is a great option both in terms of its flavour but also because there’s very little fibre to sieve out – you could get away without sieving or adding cream, but that would just be celeriac soup and ruin the pun!
Garnish as you please. As you know by now, we never knowingly under-bacon our recipes and I found that a rasher of crisp pancetta was a perfect accompaniment, together with some finely-chopped parsley and a few drops of fruity olive oil to finish things off.
Voulez-vous coucher avec moi… ce soir?
No thanks, I’m making soup.
Roughly slice the onions and crush the garlic cloves with the flat of a knife and soften in a large pan with a glug of olive oil. Add the stock and bring to the boil before adding the cubes of peeled celeriac. Once cooked (10-15mins), blend to a smooth consistency (I used a jug blender) and pass through a fine sieve.
Return to the pan and adjust the seasoning before stirring through the cream. Serve and garnish with the crisp bacon, parsley and some dots of a flavoursome oil.