Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sig's german celeriac and swede soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sig's German Celeriac and Swede Soup is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Sig's German Celeriac and Swede Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook sig's german celeriac and swede soup using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sig's German Celeriac and Swede Soup:
- Make ready 1/2 head celeriac
- Take 1/2 head Swede (about the same amount as celeriac
- Make ready I cup of fresh beetroot juice (without vinegar)
- Get Half a stick leek
- Prepare 1-2 sticks celery
- Take 2 medium potatoes
- Prepare Stock cubes to taste
- Take Water to boil the swede and celeriac
- Make ready Cream if you like
- Get to taste Salt and pepper
- Prepare 4 spoons creme fraiche for garnish
- Take to taste Wild Garlic
Steps to make Sig's German Celeriac and Swede Soup:
- First peel and shop the swede, the celeriac and the potato, clean the leek and celery then chop all into equal seized cubes. This will help to boil them.
- Add about one litre of water into a pan, heat to boil
- Add the chopped vegetables and boil them until they are soft enough to blend them into a smooth soup. Add the stock cube or powder.
- Cool the vegetables down, blend into smooth soup add more water if needed, now season the soup with salt and pepper and wild garlic.
- Reheat the soup but do not boil, add the cream if you like.
- Now put the soup into its serving dish, gently pour a little of the beetroot juice and a little creme fraiche into the middle.
- Take a skewer and create a pattern by pulling the skewer through the soup. Garnish with a little parsley or coriander or more wild garlic if you like.
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