Celeriac soup

It's a great soup. And you can use the same recipe for cauliflower,
asparagus, broccoli and celery. I like it on the thick side. I think
restaurants thicken it with something other than flour, probably tapioca
starch. It's thick but light that way. And I like it with small pieces of
the host veggie. A really good soup and even good cold if you leave out the
cream.

Paul

"Serene" <[email hidden]> wrote in message
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Quoted message said:

I don't know whose post I stole the celeriac soup idea from, but let
me just thank whoever it was. Oh, my gosh, this is good. Sautee an
onion in butter. Peel a bulb of celeriac and cut it into chunks.
Add to the onions with a quart of broth (I used veggie because I'm
out of chicken) and some salt and pepper; add enough water to just
cover the celeriac. Simmer 20-30 minutes until the celeriac is soft
enough to mash with a fork. Blend with a stick blender (or however
you blend your soup).

It was good both with and without the heavy cream, of which I added
a pint at the very end.

Wow, simple and so delicious. Some of the recipes I saw said to
strain it, but I didn't bother. If you wanted an utterly smooth
soup you could, though.

Serene
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