Celeriac Soup

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Tie the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth and secure with twine to make a spice sachet.
2. Melt the butter in a large pot over medium-low heat. Add the onion, leek, celery and garlic and cook for 10 minutes, until the onion is soft but not golden.
3. Add the celeriac and potato and cook for 10 minutes, stirring often, until their outsides begin to soften. Keep them pale.
4. Add the salt, white pepper, the sachet and the water. Bring to a boil, then simmer uncovered for 25 minutes, until the celeriac is very soft.
5. Stir in the cream and simmer for another 3 minutes.
6. Remove the sachet, then blend until completely smooth with a stick blender (about 3 minutes), or cool slightly and blend in batches in a blender.
7. Adjust salt and pepper to taste.
8. Ladle into bowls, top with croutons and chives, drizzle with olive oil and serve with crusty bread.

Summarized from RecipeTin Eats's video. Watch it for the details.

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