Celeriac cream soup
Celeriac is pressure-cooked, then blended with milk and cream.
Active time20 min
Cooking22 min
Total1 hResting : 10 min
Add to my week
Loading your week…
Ingredients
- 1 celery stalk
- 1 celeriac bulb
- 250 ml liquid cream with 30% fat
- 250 ml whole milk
- 1000 ml water
- 1 pinch of ground nutmeg — optional
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 2 vegetable stock cube
Preparation
Peel and wash the celeriac, then cut into even pieces. Wash the celery stalk and slice it.
1 celery stalk1 celeriac bulb- knife
- chopping board
- vegetable peeler
Put both celery vegetables, the water and stock cubes in a pressure cooker large enough to respect its maximum fill line. Close and heat according to its instructions. Cook for about 12 min once pressure is reached. Release the pressure as directed before opening, then check that the celeriac is tender. While the pressure releases, gently warm the milk and cream in a separate saucepan.
250 ml liquid cream with 30% fat250 ml whole milk1000 ml water2 vegetable stock cube- pressure cooker
- spoon
- saucepan
Blend the vegetables and cooking liquid until smooth with an immersion blender. Stir in the warm milk and cream. Add the optional nutmeg, salt and pepper. Serve once smooth and hot.
1 pinch of ground nutmeg — optional1 pinch of ground black pepper — optional1 pinch of fine salt — optional- immersion blender
- spoon
- pressure cooker
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration