16 December 2010

Celariac Soup

1 large celery root, peeled and cubed
1 large yellow onion, peeled and diced
3 tablespoons olive oil
1 quarts vegetable stock
1-2 teaspoons sea salt
Freshly ground pepper
Dry sherry

Slowly saute onions and celery root in olive oil, stirring often, for about 20 minutes.  Add stock and boil until thoroughly cooked, about 45 minutes.  Remove from stove and puree in batches in a blender and season with salt and pepper to taste.  To serve, place a dash of sherry in each bowl and top with cream or garlic crouton (shown.)

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