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Celeriac soup with dijon mustard and parmesan

Otherwise known as “crema di sedano rapa con senape di digione e parmigiano”. It’s difficult taking pictures of white soups, but it tastes great, I promise. Next time I think I’ll try it with a grainy mustard. Thanks to lucullian delights for the recipe.

Preparation time
Cooking time


  • 1 large celeriac bulb (celery root)
  • 1 leek, the white part
  • 1 potato
  • 3 cups of stock, or add another cup if you want a thinner soup
  • 1-2 tablespoons Dijon mustard (I added more!)
  • 1 cup of parmesan cheese, freshly grated
  • pepper
  • salt
  • extra-virgin olive oil
  • Fresh parsley

Peel and dice the celeriac and the potato. Clean and slice the leek. Braise the vegetables in olive oil for about 4-5 minutes. Season, and add stock, cook (simmer) for 20 minutes with a lid on or until the celeriac is soft.

Then add the mustard and mix the soup in a food processor until creamy and smooth. Top with grated parmesan and parsley before serving.


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