Celeriac and Black Lentil Soup
A velvety celeriac and parsnip cream soup studded with earthy black beluga lentils and scented with thyme.
Ingredients
| 1 глава (800 г)/head (800 g) | celeriac |
| 200 г/g | black (beluga) lentils |
| 40 г/g | butter |
| 1.8 л/l | vegetable broth |
| 3 скилидки/cloves | garlic |
| 2 глави/heads | onions |
| 1 корен/root | parsnip |
| 2 стръка/sprigs | thyme |
| 2 | bay leaves |
| 1/2 ч.л./tsp | green peppercorns |
| на вкус/to taste | salt |
Instructions
- Boil the lentils in water together with two minced garlic cloves until soft but still holding their shape. Cool and drain.
- Peel the celeriac, onions and parsnip and dice them; finely chop the remaining garlic. Sauté the vegetables in the heated butter.
- Once slightly softened, add the whole thyme sprigs and bay leaves. Pour in the broth, season with salt and let everything cook until fully tender.
- Remove the bay leaves and thyme sprigs. Purée the soup (with a blender).
- Stir in the lentils and cook for about 5 minutes more.
- Crush the green peppercorns in a mortar and sprinkle them over the soup.