Smoky Celeriac Soup

1. 1

   Roughly chop the celery root and potato, then combine with onion and beef stock in a medium-sized, heavy saucepan over medium-high heat. Simmer until vegetables are very tender, at least 30 minutes.

2. 2

   Cool slightly before pureeing in food processor, or with an immersion blender. Return to same pot over medium heat and stir in cheeses, cream (if using) and pimenton. Add salt, if needed. Garnish with chopped walnuts.

* Per serving · 4 servings · Values may vary.

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