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Categories:Viewed: 54 - Published at: 8 years ago
Ingredients
- 1 large celery root, peeled
- 1 medium potato, peeled (Yukon Gold works well)
- 1 small onion, peeled and sliced thin
- 4 cups beef stock
- 1/4 cup finely grated smoked Gouda
- 1/4 cup finely grated Parmesan
- 1/4 cup heavy cream, optional
- 1/4 teaspoon pimenton, mild or spicy
- 1/3 cup walnuts, toasted and chopped
- sea salt
Method
- Roughly chop the celery root and potato, then combine with onion and beef stock in a medium-sized, heavy saucepan over medium-high heat. Simmer until vegetables are very tender, at least 30 minutes.
- Cool slightly before pureeing in food processor, or with an immersion blender. Return to same pot over medium heat and stir in cheeses, cream (if using) and pimenton. Add salt, if needed. Garnish with chopped walnuts.
