Celeriac soup with rye bread with ham and pâté

Name: celeriac soup with rye bread with ham and pâté
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 great celeriac 700 g; 250 g crumbly potatoes peeled; 2 tablespoons olive oil; 1 onion shredded; 2 toes garlic finely chopped; 1 liter beef broth of tablets; 2 tablespoons fresh parsley flat (bag of 20 g), finely chopped; 50 g Jambon d'Ardenne (ham), in strips; pepper freshly ground

A tasty recipe. The main course contains the following ingredients: meat, celeriac (700 g), crumbled potatoes (peeled), olive oil, onion (chopped), garlic (finely chopped), beef broth (of tablets), fresh parsley (flattened (a bag of 20 g), finely chopped), Jambon d'Ardenne ((ham), in strips) and pepper (freshly ground).

Ingredients

Kitchen Stuff

blender

Directions

Cut the celeriac into slices.
Peel the slices and cut into cubes.
Also cut the potatoes into cubes.
Heat the olive oil in a soup pot and fry the onion, the garlic, the celeriac and potato cubes while stirring for 3-4 minutes on medium high heat.
Pour in the stock, bring it to the boil and let it boil gently in 20 minutes.
Puree everything with a hand blender into a smooth, light-weighted soup.
Heat the soup gently for 10 minutes.
Season with salt and (freshly ground) pepper.
Spoon the celeriac soup into bowls and place on plates.
Sprinkle the parsley and ham strips into the soup and add some pepper to the top..