whole baguette, cut into slices and roasted in the oven for a few minutes at 180 degrees celcius.
For Tempering
1 tbsp oil
1 tbsp mustard seeds
6-7 curry leaves
Instructions
To prepare chutney, grind all ingredients till a smooth paste. Set aside
To prepare the celeriac chips, heat oil in a wok. Add the turmeric and stir the oil. Drop the thinly sliced celeriac and fry for a few minutes on each side. Remove from oil onto some kitchen towels to remove excess oil. Toss with rock salt and pepper. Set aside.
Now blitz the contents of the pan till it becomes a smooth puree.
To prepare tempering, in a small pan, heat oil, add the mustard seeds till they sputter, Turn off the heat and add the curry leaves. Stir for a few seconds and set aside.
To put it together, pour the pea soup into a bowl. First swirl in some of the green chutney, Then swirl in the mustard tempering. You could decorate with whatever herb you like.
Take the bread out of the oven and smear some green chutney on top. You can also add some oven roasted tomatoes if you like.
Recipe by Box of Spice at https://boxofspice.com/2016/09/summer-pea-soup-and-turmeric-celeriac-chips/