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Otherwise known as "crema di sedano rapa con senape di digione e parmigiano". Recipe found at lucullian delights.
Ingredients
Makes 4 servings
- 1 large celeriac bulb (celery root)
- 1 leek, the white part
- 1 potato
- 3 cups of stock, or add another cup if you want a thinner soup
- 1-2 tablespoons Dijon mustard (I added more!)
- 1 cup of parmesan cheese, freshly grated
- pepper
- salt
- extra-virgin olive oil
- Fresh parsley
Preparation
Peel and dice the celeriac and the potato. Clean and slice the leek. Braise the vegetables in olive oil for about 4-5 minutes. Season, and add stock, cook (simmer) for 20 minutes with a lid on or until the celeriac is soft.
Then add the mustard and mix the soup in a food processor until creamy and smooth. Top with grated parmesan before serving.
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