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Celeriac Soup

Course Soup
Keyword Celeriac, Potatoes
Author Birgit

Ingredients

  • 2 Tbsp olive oil butter, or other vegetable oil
  • 1 large celeriac peeled and cut into cubes
  • 1 large potato peeled and cut into cubes
  • 1 onion or leek trimmed, washed, and diced or sliced
  • 1 clove garlic sliced
  • 2 cloves of garlic peeled and chopped
  • 4 cups vegetable or chicken stock
  • salt and pepper to taste

Instructions

  • Place a large pot over a medium low heat and add the oil or butter. Add the celeriac, onion or leek, potato, and garlic.
  • Season with salt and pepper. Cook the vegetables gently until they soften, about 10 minutes.
  • Add the vegetable stock, bring the soup up to a boil, then simmer over low heat for about 20 minutes or until the celeriac is completely tender.
  • Use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.

Notes

Add a little bit of cream or half & half at the end to make it richer.