Celeriac and potato soup
Published on 4 February 2015
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I take a good celeriac.
I remove roots and peel it.
I peel potato and onion.
I dice onion and potato.
I sauté them in oil for 3/4 minutes.
I slice and dice celeriac.
I add to the pan with a pinch of salt and a litre and a half of stock.
I cook for about 1 hour, partly covered, until vegetables are thoroughly cooked.
I blend with a stick blender, taste and adjust salt.
It should be velvety. Some add 200 ml cream, but I prefer it as it is.
CROUTONS
I dice stale bread onto a parchment-lined tray, oil and sprinkle generously with Parmigiano, mix by hand to coat and bake at 180°C until starting to colour, stirring occasionally.
I serve hot with oil, ground pepper and Parmigiano croutons.
I remove roots and peel it.
I peel potato and onion.
I dice onion and potato.
I sauté them in oil for 3/4 minutes.
I slice and dice celeriac.
I add to the pan with a pinch of salt and a litre and a half of stock.
I cook for about 1 hour, partly covered, until vegetables are thoroughly cooked.
I blend with a stick blender, taste and adjust salt.
It should be velvety. Some add 200 ml cream, but I prefer it as it is.
CROUTONS
I dice stale bread onto a parchment-lined tray, oil and sprinkle generously with Parmigiano, mix by hand to coat and bake at 180°C until starting to colour, stirring occasionally.
I serve hot with oil, ground pepper and Parmigiano croutons.
Original source: https://incucinaconlilly.com/2015/02/04/crema-di-sedano-rapa-e-patata/
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