Cauliflower & celery root soup
by Irene Vlach
Ingredients
- 1/4 cup huile d'olive
- 2 cup oignon jaune, choppped
- 2 cup celeri, 1-inch diced
- 2 cup fenouil, 1-inch diced
- 2 lb chou-fleur, (moyen) into florets
- 2 cup bouilon de poule
- 2 Tbsp creme, heavy
- croutons
- ciboulette
Instructions
Heat olive oil in a heavy-bottomed pot. Add onions and saute for 8-10', stirring occasionally, until tender but not browne. Stir in celery root and fennel and saute for 5 minutes, stirring occasionally. Add cauliflower and chicken stock. Bring to a boil, lower heat, cover and simmer for 25-30', until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat and simmer uncovered for 20'. Remove from heat.
Working in batches, puree soup in a blender until very smooth. Pour blended soup into a large
saucepan, stir in cream. Reheat soup over medium-low heat. Ladle into soup bowls, sprinkle with
Prepare soup and refrigerate for up to 1 week.
Journal.