Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 large celery root, peeled and diced
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add diced potatoes and celery root to the pot and stir to combine.
3. Pour in chicken or vegetable broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender, about 20 minutes.
4. Using an immersion blender or transferring to a blender, puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. In a small bowl, mix together breadcrumbs and Parmesan cheese.
7. Ladle soup into bowls and sprinkle breadcrumb mixture over the top.
8. Broil soup in the oven until breadcrumbs are golden brown, about 2-3 minutes.
9. Garnish with chopped parsley, chives, and dill. Drizzle with lemon juice before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Broil on high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 24g
- Carbohydrates: 33g
- Protein: 9g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut cream or almond milk for a dairy-free option.
- You can substitute breadcrumbs with panko or crushed crackers.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Use different herbs such as thyme or rosemary for a different flavor profile.
- Add a dollop of sour cream or crème fraîche for a tangy twist.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a velvety texture.
- Adjust the amount of broth depending on how thick or thin you like your soup.
- If you don't have an immersion blender, be sure to let the soup cool before blending in a regular blender.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve soup in a shallow bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Chopped parsley, chives, and dill
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to let the soup cool before blending to avoid any burns from hot liquid.
Food history:
- Velouté is a classic French soup made with a roux and a light stock. This version adds potatoes and celery root for a heartier twist.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of tang from the lemon juice.
Serving suggestions:
- Serve as a first course for a dinner party or as a cozy lunch on a chilly day.
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Region: Polish