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CARROT SOUP

By Denise Appel Published: November 8, 2010

    Ingredients

    Instructions

    1. In a stock pot, saute onion, celery and carrots with 2 tbsp of olive oil.
    2. Deglaze with white wine.
    3. Add celeriac, nutmeg, cardamom and vegetable stock.
    4. Bring to a simmer and let cook for 45-50 minutes until the vegetables are tender.
    5. Puree with hand blender and season with salt and pepper.
    6. Add cream and stir in the mustard green pesto at the last minute. http://deniseappel.com/recipes/mustard-green-pesto
    7. Serve with chives on top.

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    One Response to “Celeriac – Carrot Soup with Mustard Green Pesto”

    1. wendy sinton says:

      If this is the celeriac soup I had in November, it is so good! Thanks for publishing some of your recipes. I am a visitor from out of town and your restaurant is wonderful.

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