Potato Soup with Celery Root, Sage and Thyme

Ingredients

• 400 g waxy potatoes
• 400 g celery root
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp curry powder
• 800 ml poultry or vegetable stock
• 5 sprigs thyme
• 1 sprig sage
• Salt
• Pepper (freshly ground)
• 100 ml whipping cream
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel the potatoes, celery root, onion and garlic. Cut the potato and celery root into about 1 cm cubes; finely dice the onion and garlic. Sauté both in hot oil with the curry until colorless. Add the remaining vegetables and pour in the stock. Remove the herbs from their stems, set aside a few sage leaves for garnish and chop the rest. Add to the soup, season with salt and pepper, and simmer gently for about 15 minutes. Then ladle out roughly one‑third of the vegetables and puree the remaining soup finely. Return the vegetable pieces, add the cream, bring to a boil, and let it reduce slightly if desired or add more stock. Finish with salt, pepper and nutmeg to taste. Serve in bowls garnished with sage.

2. 2.

   Serve with cheese baguette slices as desired.