Sig's German Celeriac and Swede Soup

Name: Sig's German Celeriac and Swede Soup
Cuisine: British
Ingredients: 1/2 head celeriac; 1/2 head Swede (about the same amount as celeriac; I cup of fresh beetroot juice (without vinegar); Half a stick leek; 1-2 sticks celery; 2 medium potatoes; Stock cubes to taste; Water to boil the swede and celeriac; Cream if you like; to taste Salt and pepper; 4 spoons creme fraiche for garnish; to taste Wild Garlic

Sigrun @sigrun

German, living in England

I love Celeriac and had some leftover as well as some Swede, I combined the two with very few other ingredients to make this soup . #lunchideas

Sigrun @sigrun

German, living in England

I love Celeriac and had some leftover as well as some Swede, I combined the two with very few other ingredients to make this soup . #lunchideas

Saved

Ingredients

1/2 headceleriac
1/2 headSwede (about the same amount as celeriac
I cup of fresh beetroot juice (without vinegar)
Halfa stick leek
1-2 stickscelery
2medium potatoes
Stock cubes to taste
Water to boil the swede and celeriac
Cream if you like
to tasteSalt and pepper
4 spoonscreme fraiche for garnish
to tasteWild Garlic

Saved

Steps

1

First peel and shop the swede, the celeriac and the potato, clean the leek and celery then chop all into equal seized cubes. This will help to boil them.
2

Add about one litre of water into a pan, heat to boil
3

Add the chopped vegetables and boil them until they are soft enough to blend them into a smooth soup. Add the stock cube or powder.
4

Cool the vegetables down, blend into smooth soup add more water if needed, now season the soup with salt and pepper and wild garlic.
5

Reheat the soup but do not boil, add the cream if you like.
6

Now put the soup into its serving dish, gently pour a little of the beetroot juice and a little creme fraiche into the middle.
7

Take a skewer and create a pattern by pulling the skewer through the soup. Garnish with a little parsley or coriander or more wild garlic if you like.