Creamy celery root and riesling soup with smoked ham

Step 1/4

• 45 g smoked ham
• ½ leek
• 75 g celery roots
• ½ onion

• cutting board
• knife
• peeler

Cut ham into thin strips. Trim green part off the leek and slice the white part. Peel the celery root and onion and finely dice.

Step 2/4

• 1 tbsp unsalted butter
• 25 g flour
• ½ l vegetable broth

• pot
• rubber spatula

Melt the butter in a pot. Add onion, leek, and celery root and sauté the vegetables until translucent, approx. 3 min. Add flour and stir well to combine. Add vegetable broth in small quantities, stirring to combine after each addition, then cover and let simmer for approx. 15 min.

Step 3/4

• 150 ml riesling wine
• 90 ml heavy cream
• salt

• immersion blender

Add the riesling and cream and season with salt. Purée with an immersion blender until very smooth.

Step 4/4

• parsley (for garnish)
• baguette (for serving)

• fine sieve
• bowl

Pass the soup through a fine sieve set over a bowl. Ladle into bowls and sprinkle with ham and parsley. Serve with baguette and enjoy!

Enjoy your meal!