Potage à la liégeoise (V)
Celeriac and potato soup from Liége in Belgium.
Potage à la liégeoise (V) | |
---|---|
Potage à la liégeoise | |
Servings: | Serves 4 |
Calories per serving: | 388 |
Ready in: | 50 minutes |
Prep. time: | 15 minutes |
Cook time: | 35 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Best recipe reviewAnother Winter warmer 4/5 Proper hearty soup, this one! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 medium onions, diced
- 1 large celeriac, peeled
- 250 g potatoes, diced
- 1.5 litres 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, to prevent it from going brown, if not using immediately.
Method
- Chop the celeriac into small cubes and add to a pan of boiling water.
- Cook until well done, (about 20 minutes).
- Meanwhile, boil the potatoes in a separate pan.
- Drain the vegetables and blend them in a food processor with enough of the stock to make a purée.
- Empty the purée into a saucepan and mix with the remaining stock. Season.
- Beat the eggs with a little of the cream and add to the soup.
- Add the remaining soup, little by little, stirring constantly and reheat slowly, without boiling.
- 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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