Potage à la liégeoise

Celeriac and potato soup from Liége in Belgium.

Ingredients

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• 2 medium onions, diced
• 1 large celeriac, peeled
• 250 g potatoes, diced
• 1.5 litres chicken or vegetable stock
• Pinch nutmeg
• 230 ml single cream
• Seasoning
• 2 egg yolks
• Parsley, finely chopped, to garnish

Mise en place

• Place the celeriac in a bowl of vinegared water, if not using immediately, to prevent it from going brown.

Method

1. Chop the celeriac into small cubes and add to a pan of boiling water.
2. Cook until well done (about 20 minutes).
3. Meanwhile, boil the potatoes in a separate pan.
4. Drain the vegetables and blend them in a food processor with enough of the stock to make a purée.
5. Empty the purée into a saucepan and mix with the remaining stock. Season.
6. Beat the eggs with a little of the cream and add to the soup.
7. Add the remaining cream, little by little, stirring constantly and reheat slowly, without boiling.
8. Serve, sprinkled with the parsley.

Variations

This soup can also be made with celery and leeks, instead of celeriac and onions. Add a splash of gin at the last minute if you wish.

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