1 cup white onion, chopped
1 medium leek, white and pale green parts sliced
2 cups finely chopped celery root
1 cup potatoes, peeled, cubed ½ inch
2 cups chicken broth
2 cups water
½ teaspoon caraway seeds
METHOD
In
a large sauce pan over high heat, add the onions, leeks, celery root, potatoes,
broth and water Bring to a boil, reduce the heat to a simmer, cover and cook
for 20 minutes. Check at 10 minutes and add ½ cup of water if the liquid level
gets too low.
Allow
to cool and puree with an immersion blender or in a blender or food processor until
smooth. Return to the sauce pan and season with ¼ teaspoon salt if required.
Ladle into soup bowls and garnish with parsley flakes.
Serve with grilled bratwurst or other sausages
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