Creamy Root Veg Bisque
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the soup
- 2 ½ cups Jerusalem Artichoke (roughly diced)
- ⅔ cup Celeriac (roughly diced)
- ⅔ cup floury potatoes (roughly diced)
- 1 onion (roughly diced)
- 1 clove garlic cloves (roughly diced)
- 1 Tbsp butter
- 3 ½ cups chicken stock
- ⅔ cup cream
- Cumin powder
- white wine vinegar (to taste)
- 2 Tbsps herb-infused oil
Preparation steps
1.
Fry the Jerusalem artichoke, celeriac, potatoes, onion and garlic gently in hot butter, without browning. Deglaze with the stock, cover and simmer very gently for around 25 minutes.
2.
Blend to a fine purée, add the cream, bring back to the boil and season to taste with salt, ground black pepper, a pinch of cumin, and vinegar.
3.
Check the seasoning again, spoon into bowls and drizzle with the herb-infused oil. Serve with croutons if desired.
