Prix de Diane & Celariac Soup

This is a wonderful autumnal soup for a chilly day.
2 celeriac knobs, peeled and chopped medium
1 onion, diced
4 cups broth, vegetable or chicken
1 Prix de Diane, overly ripe with the paste scooped out from the rind
2 Tbl olive oil
1 tsp garam masala. I was feeling the need for warmth and this did the trick.
Optional garnish: parsnip crisps.
1. Sauté the celeriac and onion in the olive oil until just browned.
2. Add the broth and simmer until the celeriac is soft.
3. Stir in the Prix de Diane and garam masala. Cook about 5 minutes, stirring occasionally.
4. Place in blender and blend into smooth.
5. To make optional parsnip crisp garnish, use your peeler to to make several long strips. Cook them fast in warm oil just until brown. Decorate your soup and serve.

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