Ingredients

  • 55 grams butter, unsalted
  • 1 medium onion chopped
  • ½ leek chopped
  • 2 stalks celery chopped
  • 1 bay leaf
  • 1 medium potato peeled and chopped
  • 1 medium celeriac peeled and chopped
  • 900 milliliters chicken stock
  • ½ cinnamon stick
  • 110 milliliters double cream
  • salt, pepper, sugar, nutmeg to taste
  • 18 celery leaves

Directions

1. Sauté onion, leek and celery until tender. Add bay leaf, potato, celery root and cook for 5 minutes. Add stock, bring to boil. Add cinnamon. Simmer stock until celeriac is tender. Remove cinnamon stick. Pureé soup. Strain, forcing as much of the solids through. Pour soup back into clean pot, add cream and seasonings-especially nutmeg. Bring up to simmer.
2. To Serve: Pour into bowls and garnish with celery leaves.



Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadCelery & Celery Root Bisque. To import, drag image to your MacGourmet recipe box.