Root Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g celeriac
- 200 g parsley root (s)
- 200 g parsnip (s)
- 250 g potato (s)
- 250 g sweet potato (s)
- 1 bay leaf
- 1 onion (s)
- 2 tablespoon butter
- 1 ¾ liter vegetable stock, hot
- 200 g whipped cream
- salt
- Cayenne pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Clean and peel the celery, parsley roots, parsnips and potatoes and cut into 1 cm pieces. Cut into the bay leaf several times, finely dice the onion.
- Steam the onions in the hot butter until translucent. Add the vegetable pieces and sauté for 3 minutes while stirring. Add the stock and bay leaves. Cover, bring to the boil and cook over medium heat for 25-30 minutes until the vegetables are soft.
- Whip 100 g cream until stiff and chill. Remove the bay leaf, finely puree the soup with the rest of the cream. Season to taste with salt, a pinch of cayenne pepper and lemon juice.
- Bring the soup to the boil again shortly before serving. Add the whipped cream and puree the soup until frothy.
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