Cream of Celeriac Soup

Cream of Celeriac Soup



3 Cups of Water and/or stock of your choice

1 Cup Milk and/or Cream

5 TBSP Celeriac – grated very fine

2 TBSP Butter

1 Egg Yolk

1 TBSP Parsley – chopped fine

salt, pepper to taste



Grated Celeriac is quickly sautéed in butter, than water/stock is added

and all is brought to boil. When Celeriac is soft, let it cool down a bit;

use stick mixer and/or food processor to blend the Celeriac.

When smooth add mixture of milk and/or cream with the yolk, blend

it more, than strain back to a sauce pan. Bring it back to boil while whisking.

When it reaches the boil, set it aside, finished by seasoning with salt, pepper

and chopped parsley.



Makes approximately 2 – 3 servings