Celeriac Soup
We liked this soup using celeriac and potatoes.
Creamy Celeriac Soup
(adapted from Farmer John's cookbook)
3 tablespoons butter
3 leeks, sliced
1 large celeriac, peeled and roughly chopped (about 3 1/2 cups)
1 or 2 large potatoes, scrubbed and roughly chopped
4 cups either chicken or vegetable broth
1/2 cup chopped blanched almonds
1/4 teaspoon mace or nutmeg
1/2 cup cream or half and half
1 teaspoon salt
freshly ground pepper
Note: I didn't have enough celeriac so I added some chopped celery which worked out fine.
Melt the butter in a large soup pot. Add the leeks; cook until soft, 5-7 minutes. Add the celeriac, potatoes, broth and almonds; bring to a boil. Reduce heat, cover and simmer 25 minutes or until vegetables are completely tender.
Puree the soup with an immersion blender or a food processor. Stir in the cream, salt and pepper. Reheat if necessary.
Creamy Celeriac Soup
(adapted from Farmer John's cookbook)
3 tablespoons butter
3 leeks, sliced
1 large celeriac, peeled and roughly chopped (about 3 1/2 cups)
1 or 2 large potatoes, scrubbed and roughly chopped
4 cups either chicken or vegetable broth
1/2 cup chopped blanched almonds
1/4 teaspoon mace or nutmeg
1/2 cup cream or half and half
1 teaspoon salt
freshly ground pepper
Note: I didn't have enough celeriac so I added some chopped celery which worked out fine.
Melt the butter in a large soup pot. Add the leeks; cook until soft, 5-7 minutes. Add the celeriac, potatoes, broth and almonds; bring to a boil. Reduce heat, cover and simmer 25 minutes or until vegetables are completely tender.
Puree the soup with an immersion blender or a food processor. Stir in the cream, salt and pepper. Reheat if necessary.
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