Cream of Celeriac Soup

Cream of Celeriac Soup

©Arnold Pöschl

Cream of Celeriac Soup

Cream of Celeriac Soup

©Arnold Pöschl

For the soup:

Ingredients

200
g
celeriac peeled and finely sliced
1
l
water
1
onion, peeled
2
clove
garlic, peeled
150
g
butter
100
ml
white wine
1
bay leaf
1
sprig
rosemary
1
sprig
thyme
125
ml
whipping cream
salt and pepper
nutmeg
1/2
lemon (juice)

For the garnish:

Ingredients

bread cubes
pinch
ground cinnamon
cress and/or chives for sprinkling
sour cream
  • Peel the celeriac and cut into fine slices. Finely chop onion and garlic.
  • Melt butter in a pan and let the celery slices, onion and garlic glaze for some time on medium heat to ensure that they do not take on any colour.
  • Season with salt, pepper and nutmeg, add bay leaf and herbs and deglaze with white wine. Let the wine boil down considerably, then top up with some water. Let the soup simmer until the celeriac is completely soft.
  • Blend with a blender, then pass through a fine sieve, add the cream and bring everything to the boil again. Add seasoning and finish with a dash of lemon juice.
  • In the meantime, toast the bread cubes in a pan with little or no fat until crispy and golden in colour, adding a pinch of cinnamon for flavour.
  • Serve the soup, sprinkle with the cinnamon croutons and cress or chives and garnish with a dollop of sour cream.