Practical Way to Producing Appetizing Sig's German Celeriac and Swede Soup

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We hope you got benefit from reading it, now let's go back to sig's german celeriac and swede soup recipe. To cook sig's german celeriac and swede soup you need 12 ingredients and 7 steps. Here is how you do that.

To cook an unforgettable Sig's German Celeriac and Swede Soup, here are the components required:

1. You need 1/2 head of celeriac.
2. Prepare 1/2 head of Swede (about the same amount as celeriac.
3. Prepare of I cup of fresh beetroot juice (without vinegar).
4. Take Half of a stick leek.
5. Prepare 1-2 sticks of celery.
6. Use 2 of medium potatoes.
7. Take of Stock cubes to taste.
8. Provide of Water to boil the swede and celeriac.
9. Get of Cream if you like.
10. Get to taste of Salt and pepper.
11. Take 4 spoons of creme fraiche for garnish.
12. Get to taste of Wild Garlic.

After preparing the components, next you are ready to cook your tasty Sig's German Celeriac and Swede Soup by following the guidances below:

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..

Steamed and reduced to a purée, celeriac produces a pleasing soup that is the. Grown in summer, harvested in late fall -root vegetables like yams, parsnips, turnips, beets, and celeriac, just to name a few, are. Celeriac is frequently grated when served raw in salads, such as the popular French dish celeri rémoulade. Try replacing half of the potatoes in mashed potatoes or blended potato soup. Its flavor is a little more pronounced, especially when comparing cooked celeriac and cooked celery.

Recipe : Sig's German Celeriac and Swede Soup

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