Creamy celery root and riesling soup with smoked ham

Based on 5 ratings
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Devan

Devan

Editor at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g celery roots
300 ml riesling wine
90 g smoked ham
leek
onion
2 tbsp unsalted butter
1 l vegetable broth
50 g flour
180 ml heavy cream
salt
parsley (for garnish)
baguette (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot
  • rubber spatula
  • immersion blender
  • fine sieve
  • bowl

Nutrition per serving

Cal
386
Protein
9 g
Fat
27 g
Carb
14 g
  • Step 1/4

    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.
    • 90 g smoked ham
    • leek
    • 150 g celery roots
    • onion
    • cutting board
    • knife
    • peeler

    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.

  • Step 2/4

    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.
    • 2 tbsp unsalted butter
    • 50 g flour
    • 1 l vegetable broth
    • pot
    • rubber spatula

    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.

  • Step 3/4

    Add the riesling and cream and season with salt. Purée with an immersion blender until very smooth.
    • 300 ml riesling wine
    • 180 ml heavy cream
    • salt
    • immersion blender

    Add the riesling and cream and season with salt. Purée with an immersion blender until very smooth.

  • Step 4/4

    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!
    • parsley (for garnish)
    • baguette (for serving)
    • fine sieve
    • bowl

    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!