Celery Root Soup with Cheese

Celeriac Root Recipes


Celery is possibly the ugliest root vegetable out there, however it has very delicate mild flavour, perfect for those rainy autumn days.

250g celery root

1 cooking onion

2 tbsp butter

3 tbsp flour

1 L broth (chicken or vegetable)

1 egg yolk

100 g sour cream

80g emmental cheese

Wash and peel the celery root, cut into large wedges and shred in the food processor. Peel the onion and chop finely.

In a big pot melt the butter and sauté the onions lightly. Add shredded celery, flour and lightly roast it on medium heat, constantly mixing. Add bouillon to the pot, bring to a boil and cook about 10 min on low heat, until celery becomes tender. Add salt and pepper to taste.

In a separate bowl mix egg yolk with sour cream, add it to the soup and gradually bring to a boil.

Take the pot off the heat, adding small batches to the food processor or blender mix until smooth then

transfer to a fresh soup pot or a soup tureen.

Portion out the soup into plates or bowls and garnish with

freshly grated cheese. Serve hot with crouton