Velvety Potato and Celeriac Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 medium potatoes (peeled and chopped)
- 2 cloves garlic cloves (chopped)
- 2 scallions (chopped)
- 1 bunch Celeriac
- 4 cups vegetable stock
- 4 Tbsps Crème fraiche
- 2 Tbsps cream (30% fat)
- Nutmeg
- 2 slices Bacon (halved and fried till crisp)
Preparation
Kitchen utensils
1 großer Pot, 1 Skillet, 1 Baking sheet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Pasta machine, 1 Bowl, 1 Hand mixer, 1 Plastic wrap, 1 Teaspoon, 1 Shot Glass
Preparation steps
1.
Put the potatoes, garlic and spring onions in a large pan. Reserve a few celeriac leaves to garnish, roughly chop the remainder and add to the pan.
2.
Pour over the vegetable stock, bring to a boil and simmer gently until the potatoes are soft. Seson with salt and pepper then blend to a smooth puree.
3.
Stir in the creme fraiche and cream, reheat gently and add nutmeg to taste.
4.
Serve the soup in warmed bowls garnished with the reserved celeriac leaves and the bacon.
