Summary

Ingredients

• 1 ½ kg celeriac
• 100 g carrot (s)
• 25 g iner root, fresh, peeled
• 1 shallot (s), diced
• 2 cloves garlic)
• 1.2 liters chicken broth
• 4 cl port wine, white
• 0.5 teaspoon ½ pepper, colored
• 6 grains allspice
• 1 chilli pepper (s), dried
• salt

For the soup: as a deposit

• 2 tablespoon peas, (Petit Pois) frozen
• 1 tablespoon carrot (s), finely diced
• 1 tablespoon celeriac, finely diced
• 1 tablespoon chives, cut into small rolls

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Instructions

1. Peel and dice the celery bulb so that about 1 kg of the vegetable can be used. Peel the carrot with the peeler and dice as well. Cut the ginger into slices.
2. Let the vegetables with the broth and the spices simmer gently for about 45 minutes with the pot closed. Drain through a hair sieve and dispose of the cooked vegetables. Pass the liquid again through a sieve lined with a cheesecloth or tea towel, so that a clear broth remains.
3. Bring this to the boil again, add port wine, reduce the broth to about 800 ml and season with salt.
4. Blanch the soup vegetables for one minute, rinse them ice cold and drain well. Spread on plates or cups, pour the hot essence over them, sprinkle the soup with chives and serve immediately.