A seasonal winter soup to
start a great meal.
3 Tablespoons sweet butter
1 Celeriac, peeled and cubed
1 Potato, peeled and cubed
1 Leek white section, trimmed,
washed and roughly sliced
3 Shallots peeled and roughly
chopped
1 Clove of Garlic, chopped
2 Cups homemade chicken vegetable
stock
1 Cup heavy cream
White pepper and sea salt to taste
Lemon juice to taste
Chopped chives and a splash of Crème Fraiche for garnish
Trim the celeriac and remove the outer layer of skin.
You only want the white flesh. Use caution as this root is tough and requires a
sharp knife to cut it.
Melt the butter in a large, thick bottom pot over a medium heat. Add the celeriac, leek, potato, garlic and shallots, sauté vegetables until they are starting to soften approximately 10 minutes.
Melt the butter in a large, thick bottom pot over a medium heat. Add the celeriac, leek, potato, garlic and shallots, sauté vegetables until they are starting to soften approximately 10 minutes.
Add the stock; bring the soup just to a low boil, then simmer
covered until the celeriac is completely tender.
Use a post blender to smooth
the soup. Reheat before serving adding cream and correct seasonings. Garnish
with fresh chopped chives.
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