Ingredients

The following ingredients have 4 Servings
  • 18 ozs floury potatoes (peeled and diced)
  • 7 ozs Celeriac (peeled and diced)
  • 2 shallots (diced)
  • 1 garlic clove (diced)
  • 2 Tbsps butter
  • 3.5 cups vegetable stock
  • 6 sprigs thyme
  • 0.375 cup cream (at least 30% fat)
  • 2 Tbsps Crème fraiche
  • White pepper
  • Nutmeg

Instruction

  • Fry the potaotes, celeriac, shallots and garlic in hot butter. Quench with the stock, add 2 sprigs of thyme and simmer for 25 minutes.
  • Puree the soup, sieve and re-heat. Either add some more stock or simmer a little longer to achieve the desired consistency. Stir in the cream and the creme fraiche and season with salt, pepper and nutmeg. Pour into bowls and serve garnished with the remaining thyme.