Celeriac soup with dijon mustard and parmesanJanuary 22nd, 2009 | Written by jfolkmann | Topic: Soups
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
- 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.