Celery Root Soup With Smoked Salmon Rolls

1. 1

   Heat the oil in a saucepan, add the celeriac and onion to the pan and saute for 3-4 mins. Pour in the stock and bring to a boil. Simmer for 12-15 mins, until the celery root is tender.

2. 2

   To make the salmon rolls, spread a third of the chervil on top of the salmon. Roll up and wrap in plastic. Chill until needed.

3. 3

   Set aside a little for garnish then add the remaining chervil to the soup. Blend until smooth using a mixer. Stir in the cream and season. Unwrap the salmon and slice into smaller rolls. Divide the soup between 4 bowls then top with salmon rolls and chervil leaves. Serve.

* Per serving · 4 servings · Values may vary.