Monday, October 22, 2012

Celeriac Soup


·       3 tablespoons butter
·       2 leeks, green top removed, coarsely chopped
·       1 onion, coarsely diced
·       2 bay leaves
·       3 sprigs fresh thyme
·       1/2 cup white wine
·       1 celeriac, peeled, coarsely diced
·       1 potato, peeled, coarsely diced
·       6 cups vegetable stock
·       1 cup 35-percent whipping cream
·       Salt and freshly ground black pepper
·       Pinch fresh nutmeg
·       1/4 cup sour cream, for garnish
·       1 tablespoon black sesame seeds, for garnish
Put 2 tablespoons of butter in a pot over medium heat. Once thebutter has melted, add the leeks, onion, bay leaves, and thyme and stir until the onions are translucent. Add the white wine and reduce the liquid by 2/3. Add the diced celeriac and potato, stir. Add thevegetable stock and bring up to a boil, then reduce the heat to a simmer. Cook until the celeriac is tender, approximately 35 to 40 minutes.

Carefully transfer the mixture into a food processor and puree until smooth. Stir in the cream and remaining tablespoon of butter. Season the soup with salt, pepper, and nutmeg.

To serve, garnish the soup with sour cream and black sesame seeds.

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