Cream of Celeriac Soup

The secret to this soup is to utilize the bumpy, chestnut celeriac, otherwise called celery root, rather than branch celery. The flavor is unobtrusive and sumptuous. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 extensive carrots for the celeriac.

MAKES 6 CUPS OR 6 FIRST-COURSE SERVINGS

• 3 leeks, cleaned and daintily cut
• 1 extensive Yukon Gold potato, peeled and daintily cut
• 1 extensive celeriac, around 1 pound add up to, peeled and cut into harsh solid shapes 
• 1 quart drain, water, or chicken juices in addition to additional as expected to thin
• ½ to 1 glass overwhelming cream (to taste)
• Salt
• Pepper

Soup Croutons

In a pot, join the leeks, potato, celeriac, and drain, convey to a tender stew, and stew, secured, for around 30 minutes, or until the vegetables are totally delicate.

Puree the soup with a blender (see safety measures) and after that strain it into a spotless pot. Include the cream, convey to a stew, and season with salt and pepper. On the off chance that the soup is too thick, thin it with a little extra drain. Decorate with the bread garnishes.