Summary

Ingredients

• 1 celery root
• 2 small carrots
• 1 piece (s) ginger
• 50 ml vermouth, Noilly Prat (alternatively dry vermouth)
• 1 ½ liter stock, (chicken or vegetable stock)
• 250 ml cream
• some salt and pepper, to taste
• 50 g butter

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Instructions

1. Peel and dice the celery root, carrots and ginger, toss in butter and deglaze with Noilly Prat. Add half of the broth and simmer for about 15 minutes. Puree everything, adding the rest of the broth and cream, season to taste as required.