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Celery Root Soup with Parmesan and Caramelized Rosemary Grapes

Vorbereitung 25 minutes
Garzeit 30 minutes
Gesamt 55 minutes
Portionen 4 servings
Selleriesuppe mit Parmesan

Zutaten

For the soup

  • 1 kg celery root (celeriac)
  • 200 g potatoes, starchy
  • 1 onion
  • 1 clove garlic
  • 2.5 tbsp butter
  • 1 tsp salt
  • 100 g Parmesan, in one piece
  • 3 tbsp crème fraîche
  • salt, pepper, nutmeg

For the caramelized rosemary grapes

  • 100 g grapes, seedless, red & green
  • 2 sprigs rosemary
  • 1 tbsp liquid honey
  • 1 pinch salt

For the walnut-parsley croutons

  • 0.5 bunch parsley, flat-leaf
  • 50 g walnuts
  • 3 slices sandwich bread
US - US

Nutrition per serving, approx.: 495 kcal18 g protein49 g carbs26 g fat8 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • For the caramelized grapes, preheat the oven to 180 °C (350 °F) conventional oven (top and bottom heat).
  • Wash the 100 g grapes and pull them off the stems.
  • Place the individual grapes in a small baking dish with 1 pinch salt and drizzle with 1 tbsp liquid honey.
  • Finely chop the needles of 2 sprigs rosemary and sprinkle over the grapes.
  • Peel and clean 1 kg celery root (celeriac) and 200 g potatoes, cut into rough pieces and set aside separately.
  • Also peel 1 onion and 1 clove garlic and cut into small cubes.
  • Put the baking dish with the rosemary grapes in the oven and let them caramelize for approx. 25 - 30 min.
  • Heat 1 tbsp butter in a large pot.
  • Sauté the prepared celery root, onions and garlic in the pot for approx. 5 min., stirring.
  • Then add the potato pieces and pour in 1 l water.
  • Add 1 tsp salt, bring to a boil and simmer gently with the lid on for approx. 20 min.
  • In the meantime, finely chop the leaves of 0.5 bunch parsley and the 50 g walnuts.
  • Remove the crusts from the 3 slices sandwich bread and carefully split each slice horizontally into two thin slices.
  • Cut the thin slices into even cubes.
  • Heat 1.5 tbsp butter in a small pan and toast the little bread cubes for approx. 4 minutes until crispy, turning them.
  • Add the nuts and toast briefly with them.
  • Season with salt and pepper, stir in the finely chopped parsley and set aside.
  • Finely grate the 100 g Parmesan and have it ready.
  • When the soup has finished simmering, remove from the heat and carefully purée until smooth with an immersion blender.
  • Bring to a boil once more, add the grated Parmesan to the soup while stirring and let it melt.
  • Stir in 3 tbsp crème fraîche to taste and simmer for another 2 minutes.
  • Season the finished soup with salt, pepper and nutmeg.
  • To serve, garnish the soup with 1 - 2 tbsp caramelized rosemary grapes and the walnut-parsley croutons.

Tipps

  • If you don't want to turn on the oven, you can also caramelize the grapes in a small pan over low heat, but they turn out better in the oven.
  • If you only want to make the soup as a starter, you can halve the ingredients or plan the rest for the next day.
  • If you don't want to go without meat or would like to add another flavor component, cook small meatballs made from salchicha sausage in the soup at the end. To do this, squeeze the meat out of the sausage casing and shape it into small balls.
  • Storage: Keep the soup in the fridge for 2–3 days or freeze it without toppings for up to 3 months.
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