John Myers
Winter Root Soup
The perfect winter root soup recipe with a picture and simple step-by-step instructions.
- 400 g Celeriac fresh
- 200 g Jerusalem artichoke
- 100 gr Fresh onions
- 200 g Parsley root
- 200 g Potato freshly peeled
- 2,5 liter Vegetable broth
- 600 ml Cream
- 300 ml White wine
- Pepper and salt
- Cut the Jerusalem artichoke, parsley roots, and celery onions into cubes. Sweat the vegetables in butter. Deglaze with the white wine and then add the vegetable stock. The vegetables should be well covered with the stock. Then simmer until the vegetables are soft. Puree everything finely with the magic wand and then add the cream to taste with pepper and salt (preferably from the mill). Maybe a little sugar or white wine. Must just be casual the soup. Glazed chestnuts go very well with it
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