Celeriac soup with rye bread with ham and pâté
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).
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..
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