Cream of Celery Root Soup with Walnuts
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Waldorf soup, inspired by the famous Waldorf salad.
Ingredients
350g celery root (weighed after peeling)
150g floury potatoes (weighed after peeling)
1 medium onion
2 tablespoons oil
1 tablespoon butter
1 sprig thyme (can be dried)
salt, black pepper
Waldorf "Croutons"
1/2 pear (or apple, not sour)
4 celery leaves
3 sprigs parsley
10 walnut halves
2 tablespoons walnut oil
1 tablespoon lemon juice
Servings: 3
How to prepare cream of celery root soup with walnuts
- Cut the celery root and potatoes into cubes. Finely chop the onion. Sauté everything in oil until the celery root browns a little (about 10-15 minutes, over low heat, stirring occasionally). Add the butter and sauté for 1 more minute.
- Add the thyme and 2.5 cups of water. Season with salt and ground black pepper. Bring to a boil and simmer covered until the vegetables are fully cooked (about 15-20 minutes).
- Remove the thyme and blend the rest in a blender until you have a very smooth soup. Adjust the salt.
- For the croutons: finely chop the celery leaves and parsley. Add the knife-chopped walnuts. Add the pear cut into cubes. Drizzle everything with lemon juice and a little salt, mix gently, then add the oil.
- Serve the soup warm with a generous spoonful of "croutons" and a little walnut oil.