Celeriac-cream soup

Cut the top and bottom of celeriac thinly. Cut the leftover celeriac with large knife into slices. Peel, wash and cut into slices. Keep in use in plenty of water with 2 tablespoons of lemon juice. Chop and shred scallops. Melt butter in large pan. Caramelize the shallots for about 2 minutes. Remove celeriac from water and stir-fry approx. 1 minute. Add bouillon tablet, thyme and 6 dl of water. Prepare celery in a low heat for about 20 minutes. Remove thyme from the pan. Take out some cubes of celeriac with skimmer. Soup the soup with a hand blender or in a food processor.

(Reheat soup.) 1 Mix in tablespoon of lemon juice, cognac or vieux and 2/3 of crème fraîche. Season with salt and pepper. Form the soup in four plates and add the rest of crème fraîche. Serve with cheese stalks.