|Preparation||Cooking||Start to finish|
|23 min.||20 min.||43 min.|
|1||Peel and wash 800 g celeriac, cut into small pieces...||20 min.|
|2||... putting them as you go into a saucepan containing 1 litre whole milk, so that they do not have time to turn brown once peeled.|
|3||Salt and pepper, then put the pan on medium heat.
Bring to the boil, then turn down the heat and cook until the pieces of celeriac are tender.
Do keep an eye on the pan during cooking, as milk tends to boil over easily.
|4||When the celeriac is well cooked, add 1 tablespoon French mustard and blend until the soup is smooth and creamy.||3 min.|
|5||Serve with a few parsley or chervil leaves scattered on the top.|
For 6 people : 1.88 €
Per person : 0.31 €
|Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Cramique, Rice pudding with fruit and nuts, Coconut-vanilla cream for Elsa , Real custard sauce (crème anglaise), ... [All]|
|Celeriac: You can check-out other recipes which use it, like for example: Celeriac and mushroom gratin, Potimarron and celeriac autumn soup, Celeriac Rémoulade , Vegetable tartare, Creamy Winter Vegetable Soup, ... [All]|
|French mustard: You can check-out other recipes which use it, like for example: Tapenade, Endive and walnut salad, Larded pork tenderloin, Raw beetroot salad, Beurre d'escargot, ... [All]|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, Confit of carrots with bacon, Potimarron (chestnut pumpkin) "au gratin", Spinach on toast with bechamel, Hollandaise sauce, ... [All]|
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