Creamy celeriac soup

One of my husbands favorites! I am saying this as he has often wondered how anything so simple and basic can turn out so tasty! Funny! The other day, I had only 2/3 of a celeriac and instead of the last 3rd, I added a stalk of broccoli I had left over from doing a dish with the broccoli flowers…Most often people discard the stalk. I keep it! …for soups as it gives texture, adds vitamins and filling…pure and simple.

Ingredients:

2 cloves garlic

2 finely chopped onion

2 tbsp. Olive oil

1 pealed and diced celeriac

1 1/2 tbsp butter

2 tbsp flour

1 1/2 l. chicken stock

a handful italian parsley

app. 250 ml. cream

1 tsp salt

freshly ground pepper

topping if you have it…a few drops of truffle oil

Method:

Finely chop the cloves of garlic. Chop the onion. Dice the celiriac. As this is often dirty, make sure to rinse it and cut of the “skin”. Heat the oil in a bit pot. Add the garlic and the onion and fry until soft – slightly turning golden. Add the celeriac.

Now add the butter and let it melt. Add the flour and heat while stirring for a few minutes. Add the chicken stock and the rinsed parsly and let it all simmer for about 20 minutes or until soft.

Blend it all in a food processor or with a hand held blender (be careful not to add too much at a time if you use a food processor so that it doesn’t spill as it is hot!)

When blended, add salt, pepper and cream.

Serve in bowl with a few drops of truffle oil and a leaf of fresh Italian parsley.

That is it!!

On a note: Sometimes, I will add other vegetables – a skinned stalk of broccoli, the core of carved squash or other mild tasting vegetables so that the taste of celeriac is kept intact. I will serve it as it is, – with a slice of bread on the side and – if the family insists – with a few chicken thighs.