Celeriac Soup
1 small celeriac peeled and cubed
3 small onions, quartered
3 small carrots peeled and quartered
5 or 6 celery stalks, cut into pieces
1 Tbsp butter
2 cups vegetable stock
salt and pepper to taste
chopped parsley to garnish
Sautee the onions and carrots until they are
just barely softened. Add the celery and celeriac and mix well making
sure to coat them with butter. Add enough stock to cover, bring
to a boil, and let simmer for about an hour or until the veggies
are tender. Top with chopped parsley and serve hot.
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