Celery soup bourguignonne style

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 celeriac
• 2 1 litre 500 ml whole milk
• 3 200 g Époisses
• 4 salt
• 5 pepper
• Total weight: 2,800 grams

Times:

Preparation	Cooking	Start to finish
23 min.	10 min.	33 min.

Step by step recipe

1	Prepare 1 celeriac in small pieces, and pour it into a large saucepan.
2	Cover with 1 litre 500 ml whole milk.
3	Add salt and cook over medium heat until the celery is tender (you can easily pierce it with the tip of a knife). Be careful at the beginning of the boiling process, if the heat is too high, the milk will rise and may overflow very easily.
4	Once the celery is tender, mix it all together.
5	Add 200 g Époisses cut into strips.
6	Blend a second time and check the seasoning.
7	Your soup is ready.

Remarks

Adjust the volume of milk to the size of your celery, it must be completely covered.

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