|150 g||celery roots|
|300 ml||riesling wine|
|90 g||smoked ham|
|2 tbsp||unsalted butter|
|1 l||vegetable broth|
|180 ml||heavy cream|
|parsley (for garnish)|
|baguette (for serving)|
Cut ham into thin strips. Trim green part off the leek and slice the white part. Peel the celery root and onion and finely dice.
Melt the butter in a pot. Add onion, leek, and celery root and sauté the vegetables until translucent, approx. 3 min. Add flour and stir well to combine. Add vegetable broth in small quantities, stirring to combine after each addition, then cover and let simmer for approx. 15 min.
Add the riesling and cream and season with salt. Purée with an immersion blender until very smooth.
Pass the soup through a fine sieve set over a bowl. Ladle into bowls and sprinkle with ham and parsley. Serve with baguette and enjoy!