French In A Flash: Thick Celeriac Soup With Gruyère Recipe
- 1 tablespoon unsalted butter
- 6 small shallots, finely sliced
- 1/4 pound boiling potatoes, peeled and cubed
- 1 3/4 pounds celery root, peeled and cubed
- 2 tablespoons chopped fresh thyme
- Salt
- Freshly ground black pepper
- 5 cups vegetable broth
- Grated Gruyere, for serving
- In a large stockpot, melt the butter over medium heat until frothy. Add the shallots, and cook on medium-low to medium heat until caramelized, about 10 minutes. Keep a cup of water on the side, and add a splash every few minutes to keep the shallots from burning before they are caramelized.
- Add the potatoes, celery root, thyme, salt, pepper, and vegetable broth, and bring to a boil over high heat. Cover, and reduce the heat to medium-low, simmering for 30 minutes. Add the contents of the pot to a blender, and carefully puree until smooth. Serve very hot, with a big pile of coarsely grated Gruyere to pile on top and melt into the soup.
unsalted butter, shallots, boiling potatoes, celery root, thyme, salt, freshly ground black pepper, vegetable broth, gruyuere
Taken from www.seriouseats.com/recipes/2011/10/thick-celeriac-soup-with-gruyere-soup-recipe.html (may not work)