ReceptnaptárCream of celeriac soup
Cream of celeriac soup is a refined first course from the old Hungarian bourgeois kitchen: celeriac cooked in bone broth and puréed makes a silky soup with a slightly nutty flavour, and a final liaison of egg yolk and sour cream gives it a truly velvety finish. It is served with toasted bread croutons. It holds its own on a festive menu, even though it calls for only a few simple ingredients.
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Ingredients
Method
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- Put the bones on to cook in salted water and simmer over low heat for 40 minutes.
- Halfway through the cooking time, add the peeled, halved celeriac and cook until completely tender.
- Take out the celeriac and press it through a sieve or blend it smooth with a stick blender.
- In another pan, cook the flour in the butter for 2-3 minutes until you have a pale yellow roux.
- Stir in the celeriac purée, then pour in the strained bone stock, stirring until smooth.
- Season with salt, bring to the boil and cook for another 5 minutes so the flavours blend.
- In a small bowl, mix the sour cream with the egg yolk, then thin it with a ladleful of hot soup.
- Slowly pour this back into the soup, stirring, and heat through over low heat for a few minutes (don't boil it hard, or the egg will curdle).
- Serve with toasted croutons.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Peel the celeriac thoroughly and cut out any spongy or woody parts, because these stay stringy even in the purée.
- Pour the liaison back in slowly, stirring all the time, and do not let the soup boil afterwards, because the yolk will curdle and the soup will turn grainy.
- A little freshly grated nutmeg and a drop of lemon juice bring out the flavour of the celeriac beautifully, but add them only after tasting.
Frequently asked questions
Can it be made without bones?
Yes, good vegetable stock or even water will do, which makes it a meat-free soup. You can make up for the flavour of the bone broth with a little roasted onion or with cubes of celeriac browned in butter.
What can replace the croutons?
Toasted walnuts or flaked almonds, which go especially well with the flavour of celeriac. For a festive touch, top it with crisp strips of bacon or a little blue cheese.
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