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

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

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