Filter
Reset
Sort ByRelevance
Kaylee88
Celeriac soup with fennel seed and ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the garlic cloves.
-
Peel the celeriac and cut into small pieces.
-
Chop the onion.
-
Cut the vanilla diagonally in half and scrape out the marrow.
-
Mix the marrow with half the oil and keep it covered at room temperature.
-
Heat an empty soup pan over medium heat and roast the fennel seed for 2 minutes until the fragrance comes loose.
-
Stir fennel seeds regularly.
-
Add two thirds of the remaining oil and set the heat high.
-
Fry the onion, garlic and celeriac for 10 minutes in the soup pot.
-
Add the stock and 2 slices of sliced ham, let it cook for 15 to 20 minutes until the celeriac is very soft.
-
Meanwhile, cut two-thirds of the slices of ham in half lengthwise and fry the slices on both sides until they are slightly crispy in a hot frying pan with the rest of the oil.
-
Drain on kitchen paper.
-
Purée the soup with a hand blender or blender.
-
Strain the soup (if desired) and add the cream.
-
Season with salt.
-
Serve the soup in warm bowls or plates and garnish with the vanilla oil, ham and small tips of dill.
Blogs that might be interesting
-
25 minAppetizertasty tomatoes, Brown bread, fresh Italian spice mix, garlic, freshly ground black pepper, olive oil, pecorino cheese,tomato tumbling
-
20 minAppetizersugar snaps, chives, lemon, olive oil, honey, yellow bell pepper, scallops,scallops with lemon vegetables
-
10 minAppetizerbeef carpaccio, balsamic vinegar, olive oil truffle flavor, arugula, Parmigiano Reggiano,Carpaccio
-
10 minAppetizerMozzarella, beef tomatoes, extra virgin olive oil with basil, fresh basil, ciabatta,fresh tomato salad with basil oil
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it