Summary

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

1. 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.
2. Cut off the cress with scissors, rinse and drain. Set one box aside for garnish.
3. 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.
4. Serve the soup and sprinkle with the rest of the cress.
5. Tip: Garnish the soup with a dollop of cream, croutons and cress.