Categories
Celeriac Cookbook Soups and stews

My Mother’s Celeriac Soup

You’ll need:
1 big celeriac root plus celery greens
1 medium onion
3 large carrots
3 gloves of garlic
3 leeks
4 potatoes
2 bay leafs
salt
pepper
oregano (lot’s, fresh & dried)
thyme
basil
chix stock (optional)

Sautee onions, carrots & celery greens in pork fat or olive oil. After 10 minutes add leeks, potatoes, garlic and spices. Add water or chix stock, bring to a boil and let simmer for about 15 minutes. Take potato smasher and mush up veggies. I like the consistency much better than blending it.
This is traditionally served with Apfelkuechelchen, apple slices, dragged through pancake batter and fried, then topped with sugar and cinnamon. Wonderful Winter meal.
Guten Appetit,
Steffi