Cream of Celery Soup


  • 1 & 1/2 cups water
  • 1 vegetable bouillon cube
  • 1 celeriac (knoll celery), peeled and cubed
  • salt
  • white pepper
  • 1/2 cup soy cream
  • nutmeg
  • cayenne (optional)


  • Peel the celery knoll and cut into small pieces, place in a pot with boiling water and add the bouillon cube.
  • Cook until the celery is soft.
  • Puree in a blender or food processor or with a staff mixer.
  • Pour the soup back into the pot and gently simmer, season with salt white pepper, a pinch of cayenne and herbal salt to taste.
  • Shortly before serving add the cream and a dash of nutmeg.