Ingredients:
250 g celery root
2 small potatoes (waxy)
white part of 1 medium leek
5 g butter
1 l chicken or vegetable stock
100 ml cream
nutmeg
salt, pepper
Peel vegetables, slice leek and cut celery and potato in cubes. Melt butter and sautee leek for 3 minutes. Add potato, celery and stock. Cook for 15 minutes over low heat. Then add cream and cook for another 10 minutes. Blend in a mixer and season with salt, pepper and freshly grated nutmeg. Serve with oven roasted chestnut and some ground nut oil or olive oil.
Csodálatos, izgalmas, gyönyörű! :)
ReplyDeleteKöszi. :)
ReplyDeleteSellerie ist zu Recht wieder sehr im Kommen. Suppen, Pürees etc.
ReplyDeleteGreat soup! I just recently made a celery root mash...would love to try it in a soup!
ReplyDeleteCelery root always looks like the world's most gnarly veg. But this is one glam soup that results from it. ;)
ReplyDeleteI always get mixed up. I think that celery root is called celeriac in the States, and that it is a different vegetable from celery, from which we eat the stalks as a crudite or salad vegetable. Am I right? And is the soup always made from the root as opposed to the stalks?
ReplyDeleteCelery root is such a marvelous veggie! It's flavor is refined and full of character.
ReplyDeleteA delightful soup!
Cheers,
Rosa
So far I used celery as part of a veggie soup, but as you did, with celery being the main ingredient, I never tried. With the dozen or so celeries in our garden, celery recipes come in handy!!!
ReplyDeleteHi,
ReplyDeleteThat's a great soup...yumm..
Dr.Sameena@
www.myeasytocookrecipes.blogspot.com
Thank you everyone!
ReplyDelete@Houdini: aww that is great that you grow your own!
@sia stewart: Celeriac is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery, grown as a root vegetable. The stalk is the upper part of the plant.