Creamy Celeriac Soup
ready in 35 min.
- 1 onion
- 3.333 cups Celery root
- 8 tablespoons olive oil
- 3 ½ cups Chicken broth (home-made or instant) or vegetable broth
- 2 white Bread
- ½ cup Roquefort
- freshly ground Black pepper
- ⅞ cup cream
- Celeriac (to garnish)
- savory breadstick (bought product)
- 2 teaspoons Sour cream (to garnish)
Can be frozen.
1 Cutting board, 1 Small knife, 1 Mandoline, 1 Bowl, 1 Teaspoon, 1 Salad spinner, 1 Citrus juicer, 1 Measuring cups, 1 Tablespoon, 1 Small skillet, 1 Wooden spoon
Peel and finely dice the onion. Wash, peel and roughly dice the celery root.
Heat 3 tbsp olive oil in a pan and saute the onion and celery root for 1 minute. Add the hot chicken broth and cook over a medium heat for 10 minutes.
Cut the crusts off the bread, roughly dice the bread and add to the soup. Cook for a further 10 minutes.
Stir in the crumbled cheese and let the soup cool slightly then puree finely. Stir in the cream and reheat, then season to taste with salt, pepper and nutmeg.
Ladle the soup into four soup plates and serve garnished with celery root leaves and sour cream.