Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 g potato (s), floury cookin
- 300 g celeriac
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon butter
- 1 tablespoon flour
- 800 ml vegetable stock
- 2 boxes cress
- 200 ml buttermilk
- Herbal salt
- Pepper, freshly ground
- 1 pinch nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the onion, celeriac, potatoes and garlic and cut everything into cubes. Sweat the vegetables in hot butter in a saucepan. Stir in the flour and deglaze with the stock. Stir occasionally and simmer for 20-25 minutes.
- Cut off the cress with scissors, rinse and drain. Set one box aside for garnish.
- Puree the soup finely. Remove from the stove and pour in the buttermilk. Add the second box of cress to the soup. Season to taste with salt, nutmeg and pepper.
- Serve the soup and sprinkle with the rest of the cress.
- Tip: Garnish the soup with a dollop of cream, croutons and cress.
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