Leek and Celery Root Soup

1 celery root

1 tablespoon butter

1L of vegetable broth

1 tablespoon Herbes de Provence

½ cup naturSource Garlic  & Herb Uncrouton™

Alfalfa sprouts (optional)

10% heavy cream (garnish)

Cut the base of the leek, then cut it in half lengthwise. Wash the inside of the leek well, then slice the white and green.

Using a knife, remove the celery root peel. Cut into coarse cubes.

Place the butter in a high pot and heat over medium heat. Add vegetables and cook for 5 minutes,stirring occasionally.

Add broth and herbs, cover and simmer over low heat for 15 minutes.

Using the mixing foot, reduce to a smooth purée.

Just before serving, add the naturSource Garlic & Herb Uncroutons™. If desired, decorate with a drizzle of cream and sprouts.

Mentioned in this recipe

No items found.