French In A Flash: Thick Celeriac Soup With Gruyère Recipe

1. 1

   In a large stockpot, melt the butter over medium heat until frothy. Add the shallots, and cook on medium-low to medium heat until caramelized, about 10 minutes. Keep a cup of water on the side, and add a splash every few minutes to keep the shallots from burning before they are caramelized.

2. 2

   Add the potatoes, celery root, thyme, salt, pepper, and vegetable broth, and bring to a boil over high heat. Cover, and reduce the heat to medium-low, simmering for 30 minutes. Add the contents of the pot to a blender, and carefully puree until smooth. Serve very hot, with a big pile of coarsely grated Gruyere to pile on top and melt into the soup.

* Per serving · 4 servings · Values may vary.

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