Please enter the email you’re using for this account.
This soup is very rich, creamy, and flavorful.
4 cups (about 2 medium to large) peeled, diced celery root (knob celery)
4 cups (about 1 and 1/4 pounds) peeled, diced potatoes (preferably white)
5 cups water
1 bay leaf
4 large cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1/3 cup Baron Herzog Chenin Blanc or other white wine or apple juice
1 teaspoon salt
1/2 cup milk or parve milk
1 tablespoon Bartenura Olive Oil
3 tablespoons thinly sliced scallions
Combine diced vegetables, water, bay leaf, and garlic in a large pot. Bring to a boil.
Partially cover, reduce heat and simmer 30 minutes or until vegetables are tender. Remove bay leaf.
Blend soup until smooth, using hand blender or food processor. Return soup to medium flame. Stir in wine or apple juice and salt. Cook for three minutes or until thoroughly heated. Stir in milk or parve milk.
Place soup in bowls. Drizzle each serving with oil and sprinkle with scallions. Serve with toasted bread or croutons.
Photography and Styling by Chavi Feldman
How Would You
Rate this recipe?
Please log in to rate
Reviews