This soup starts with chopped onion, potato, and a medium celeriac (peeled and chopped), sauteéd in 1/2 a stick of butter and 3 tablespoons of olive oil. After 10 minutes, add 1 chopped garlic clove, 1 chopped apple, and 2 teaspoons of thyme and ground nutmeg each. Cook another 5 minutes, then add enough vegetable or chicken stock to cover and bring to a simmer for another 5 to 10 minutes. Lastly add 1/2 cup of grated parmesan and turn heat off. Purée and adjust seasonings.
No comments:
Post a Comment