Creamy celeriac soup
Ingredients (4 servings):
• 100 g Aviko Super Mash Homemade
• 400 g celeriac
• 2 spring onions
• 2 tbs of extra virgin olive oil
• ½ clove of garlic
• 1 stick of celery
• 1 tbs of lemon juice
• 50 g spicy dried (paprika) sausage
• ½ egg white
• 15 g grated Manchego cheese (see tip)
• 1 sprig of flat leaf parsley
• Silicon mould for decorative ‘leaves’
Used product
Method
Preparation: 30 minutes
Oven: 10 minutes
• Peel and dice the celeriac. Cut the spring onion into rings.
• Heat 1 tablespoon of olive oil in a soup pan. Fry the celeriac and spring onions for 1 minute without colouring them. Season to taste with salt and pepper.
• Add 1 litre of water, cover and bring to the boil. Cook the celeriac until done, for 10-15 minutes.
• In the meantime, prepare the mashed potato in accordance with the instructions on the packaging.
• Remove the soup pan from the heat. Grate the garlic above it and place the hand blender in the pan. Purée it into a smooth soup. Add 50 grams of mash potato to bind the soup slightly. Keep the soup warm over a low heat, or allow to cool for reheating later.
• Prepare the side dish of celery stick and spicy sausage. Peel the celery stick using a potato peeler and dice as finely as possible. Mix the diced celery with 2 teaspoons of olive oil, the lemon juice and salt and pepper to taste, in a large serving dish.
• Slice the sausage thinly, and possibly in small strips if you like. Heat 1 teaspoon of olive oil in a frying pan. Fry the sausage slices gently for 2 minutes. Now mix them through the diced celery.
• Create a crunchy soup garnishing from mashed potato. Preheat the oven to 180 ºC. Mix the remaining 50 grams of potato purée with the egg white, the grated cheese and a pinch of salt. Spread this potato mixture over the silicon mould and smooth it over.
• Bake the potato crunch leaves in the preheated oven until golden brown and crunchy, in approximately 10 minutes. Reheat the soup in the meantime, if necessary.
• Spoon the soup into 4 bowls, drizzle with the remaining olive oil and sprinkle with parsley leaves. Garnish the soup and the side dish with the potato crunch leaves.
Tip: Feel free to replace the Spanish sheep’s cheese with any other mature cheese, for example Parmesan ormature Gouda.
Other popular recipes
Celeriac Mash
Celeriac puree with butter, tarragon and pepper.
ViewStuffed portobello with fennel mash and marinated feta cheese
Surprising, delicious and easy to make.
ViewCorn soup with mash balls and chive oil
Mash balls are the perfect vegetarian soup filler. Make them larger or smaller to suit your needs, and add chopped fresh herbs or flavorings, such as olives, sun-dried tomatoes or grated cheese.
View