Essence of celery root

Ingredients for 4 servings:

• 1 ½ kg celeriac
• 100 g carrot(s)
• 25 g ginger root, fresh, peeled
• 1 shallot(s), diced
• 2 garlic cloves
• 1.2 liters of chicken broth
• 4 cl white port wine
• ½ tsp pepper, mixed
• 6 grains of allspice
• 1 chili pepper(s), dried
• Salt
• 2 tbsp peas, (Petit Pois) frozen
• 1 tbsp carrot(s), finely diced
• 1 tbsp celeriac, finely diced
• 1 tbsp chives, in rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

This is a light starter or an intermediate course in a menu

Peel and dice the celery root so that about 1 kg of the vegetables can be used. Peel the carrot with a vegetable peeler and dice it as well. Slice the ginger. Simmer the vegetables with the stock and spices for about 45 minutes with the lid on. Drain through a fine sieve and discard the cooked vegetables. Strain the resulting liquid again through a fine sieve lined with a cheesecloth or tea towel to leave a clear stock. Bring the stock back to a boil, add the port wine, reduce the stock to about 800 ml, and season with salt. Blanch the soup vegetables for one minute, refresh with ice-cold water, and drain well. Divide between plates or cups, pour the hot essence over the soup, sprinkle with chives, and serve immediately.