Celeriac soup with parsley oil

Name: celeriac soup with parsley oil
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1,5 kg celeriac; 2 toe garlic; 2 onion; 25 g unsalted butter or margarine; 1 tl ground nutmeg; 2 chicken broth tablet; 1,25 liter tap water; 2 Conference pear; 125 ml fresh cream; 30 g parsley fresh; 6 el traditional olive oil; 3 el apple cider vinegar

Easy to take with you to a dinner party. This soup of celeriac, pear and parsley oil.

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the celeriac and cut into 2 cm pieces. Slice the garlic and cut the onion in half rings.
Heat the butter in a thick-bottomed pan and fry the celeriac and onion for 5 minutes. Stir frequently.
Add the garlic, nutmeg, pepper and salt and cook for 3 minutes. Stir frequently.
Add the bouillon tablets and the water, bring to the boil and simmer for 15 minutes on low heat with the lid on the pan.
Meanwhile, peel the pears, cut into quarters, remove the core and cut into pieces. Remove the pan from the heat, add the pear and puree with the hand blender.
Clean the hand blender. Add the whipped cream, season with salt and salt and heat for 5 minutes on low heat.
In the meantime, cut the parsley coarsely, put the oil and vinegar in a high cup and puree with the hand blender.
Season with (freshly ground) pepper and possibly salt. Divide the soup over bowls and sprinkle with the parsley oil. Yummy! .