Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g carrot (s)
- 300 g potato (s) (sweet potatoes)
- 80 g celeriac
- 750 ml beef broth
- 2 tablespoon crème fraîche
- 150 g cheese (Gouda), old, rated
- 1 pinch (s) pepper
- 1 pinch (s) curry
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the carrots, sweet potatoes and celery into small cubes. Put everything in a saucepan and pour the beef broth over it. Let the whole thing cook until the vegetables are soft (about half an hour). Then remove from the heat and puree with a hand blender (or food processor). Bring to the boil again. Remove from heat and add the cheese and creme fraiche until everything is well mixed. Season to taste with pepper, salt and curry. Fill into preheated plates and serve hot. If you like, put a dollop of creme fraiche and a few herbs in the middle. Finished!
- If you use vegetable broth instead of the beef broth, you can also offer the dish fully vegetarian.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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