Cream or velouté of Celeriac Soup

Name: Cream or velouté of Celeriac Soup
Yield: Makes 6 Servings
Ingredients: 6 cups chicken or vegetable broth, milk, or water; 1 medium-size waxy potato, coarsely chopped; 1 medium-size onion, finely chopped; 1 large celeriac, about 1 pound, peeled with a sharp paring knife and coarsely chopped; 1 bouquet garni; ¾ cup heavy cream; salt and pepper; small croutons; herb butter with mint, chervil, or parsley

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Don’t be confused by the title of this soup. Almost any pureed soup can become a velouté or a cream soup, depending on whether you use broth or milk as the liquid. While most traditional cream soups and veloutés are thickened with flour, this version is held together with potato cooked along with the celeriac.

Ingredients

1 large celeriac, about 1 pound, peeled with a sharp paring knife and coarsely chopped
1

Vegetarian
Soup

Method

Combine the celeriac, potato, onion, broth, and bouquet garni in a 4-quart pot. Bring to a slow simmer and cover the pot. Simmer the soup for about 30 minutes, until the potato and celeriac are easy to crush against the side of the pot with a spoon.

Strain the soup through a food mill with the