Smoky Celeriac Soup  Smoky Celeriac Soup 9713 smoky celeriac soup

Smoky Celeriac Soup

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  • Serves
Author Notes

After making corned beef for St. Patrick’s Day, I became once left with some shapely broth. That, a bulb of celeriac and a hunk of smoked Gouda inspired this velvety-successfully off soup that gets an additional kick of smoky intensity from pimentón. I’ve made the addition of a minute heavy cream optional; or no longer it is no longer predominant however it is miles high-quality! —gluttonforlife


  • 1

    super celery root, peeled

  • 1

    medium potato, peeled (Yukon Gold works successfully)

  • 1

    shrimp onion, peeled and sliced skinny

  • 4 cups

    beef stock

  • 1/4 cup

    finely grated smoked Gouda

  • 1/4 cup

    finely grated Parmesan

  • 1/4 cup

    heavy cream, optional

  • 1/4 teaspoon

    pimentón, tender or titillating

  • 1/3 cup

    walnuts, toasted and chopped
  • sea salt

  1. Roughly gash the celery root and potato, then mix with onion and beef stock in a medium-sized, heavy saucepan over medium-high heat. Simmer unless greens are very at ease, a minimum of half-hour.
  2. Chilly a minute before pureeing in food processor, or with an immersion blender. Return to same pot over medium heat and slip in cheeses, cream (if the sing of) and pimentón. Add salt, if compulsory. Garnish with chopped walnuts.

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