Celeriac Soup
Adapted from www.latartinegourmande.comThis soup sounds heavenly! Nice and easy to make it’s texture at the end can be to your own preference- from sort of chunky to smooth and silky. An immersion blender or a food processor would help to make it smooth.
1 celeriac
2 carrots
1 celery branch
2 potatoes
2 garlic cloves
1 shallot
Fresh parsley
1 cup chicken stock (you could substitute vegetable stock if you like)
1 cup water
Olive oil
Salt and pepper
Cream and 1 bay leave (optional)
Wash, peel and cut all of the vegetables into big pieces. Chop the garlic and shallot thinly. Heat the oil in a large pot and start by cooking the shallot and garlic, with the celery branch, for about 3-4 minutes until soft.
Add the other vegetables and let cook for about 5 minutes
Pour in the chicken stock and water, enough to cover the vegetables. Season with salt and pepper. Bring to a boil and then reduce and let cook covered for about 20 minutes, until the vegetables are tender.
Take a hand mixer and mix all the vegetables. If you think your soup is too thick you can add some water or more stock.
Variations: You can add a bay leaf while the vegetables cook and remove it when done, before mixing the soup. It really adds a nice flavor. If you any fresh herbs handy you also could add some coriander, sage or fresh parlsey. You also can add some cream at the end!
Revision 1. Last edited Thu 7 Oct 2010 10:35pm by DonnaSavastio