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Serves
4
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
Substances
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1
super celery root, peeled
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1
medium potato, peeled (Yukon Gold works successfully)
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1
shrimp onion, peeled and sliced skinny
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4 cups
beef stock
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1/4 cup
finely grated smoked Gouda
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1/4 cup
finely grated Parmesan
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1/4 cup
heavy cream, optional
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1/4 teaspoon
pimentón, tender or titillating
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1/3 cup
walnuts, toasted and chopped
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sea salt
Directions
- 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.
- 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.