Celeriac soup

Celeriac soup
Serves 4

1 celeriac bulb (about 600-800 gram)
1 leek
2 potatoes
1 liter water
2 cloves of garlic
2 chicken bouillon cubes
200 mL white wine
100 ml of cooking cream or crème fraiche
Salt & pepper to taste
Dashes of hot sauce such as Tabasco
Parsley

  • Peel potatoes and celeriac and cut into pieces, about 20×20 mm
  • Cut the root off the leek, and make a cut lengthwise through about 2/3 of the leek.
  • Rinse the leek, the cut will help you to easier get out all the sand and dirt
  • Slice leek, about 20 mm thick slices
  • Mince garlic
  • Bring water to a boil and dissolve bouillon cubes in the boiling water.
  • Add potatoes, celeriac, leeks, garlic and white wine
  • Bring back to boil, and reduce heat to simmer.
  • Simmer soup under lid for 20 minutes until potatoes and celeriac pieces are soft
  • Take the sauce pan off the heat and add cooking cream or crème fraiche
  • Mix soup smooth with hand mixer.
  • Season with salt and pepper and dash of hot sauce to taste.
  • Pour soup into bowls and garnish with some finely chopped parsley.
  • Serve with garlic or parmesan bread/crostinis

Tip: To make this a vegetarian soup use vegetable bouillon instead of chicken bouillon.

1 thought on “Celeriac soup”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s