Celery root cream soup, parsnip cream soup, kohlrabi cream soup, mushroom cream soup, I make all of these soups the Hungarian way and each one is delicious. They are best if made with homemade stock, but if I don’t have homemade stock, I prefer to use water. All right, I will use a Bovril packet if I have to, but I will not use commercial stock, because I really don’t care for that canned soup taste canned stock gives to foods. Besides why bother with cooking, you might as well just warm up a can of soup right?

These soups are really delicious with heavy cream, but if you can’t allow the calories, use table cream or milk. I use a blender to puree my cream soups, just be careful with it, if it’s too hot or if you fill up the jar it can splatter and make a mess and potentially burn your hands and face. If I have time, I wait until the soup cools down and puree in small batches, otherwise I hold down the top with all my might when I turn on the blender. You can use a stick blender of course, but this will not give you that lovely smooth consistency. Not many of us use mechanical vegetable strainers anymore, but it is possible to puree with a wooden spoon and a large sieve. The only drawback is you have to slightly overcook the vegetables and loose food value.

1 large celery root
1 large onion, peeled and diced
2 Tbsp extra virgin olive oil
4 sprigs of fresh parsley
2 cups homemade chicken or pork stock
2 cups cold water
1 egg yolk
2 Tbsp flour
1/3 cup cold water
1/2 cup heavy cream
salt and pepper to taste

• Peel the celery root with a sharp paring knife.
• Rinse and chop into 1/2 inch strips or cubes.
• Place the olive oil in a non stick skillet and add the chopped celery roots.
• Sparingly sprinkle a little salt on the celery root. Keep in mind the stock you will use is salty already. It is better to add salt at the end if needed.
• On medium low heat lightly sauté, stirring often until the celery root is lightly caramelized.
• Meanwhile add the stock and the water to a medium Dutch pot and bring to a simmer.
• When the distinct celery root aroma begins to rise, add the onions and sauté, stirring for one more minute.
• Add the celery root onion mixture to the Dutch pot and cover with a lid.
• Slow simmer soup for 5 minutes or until celery root is tender.
• Remove from heat and let soup cool down a little.
• In the meantime whisk together the egg yolk, 2 Tbsp of flour and 1/3 cup cold water in a small bowl until no lumps remain. If lumps should form, force it through a fine sieve.
• Puree soup in a blender and then place back in the same Dutch pot.
• On very low heat, slowly heat up the pureed soup.
• Ladle a little bit of hot soup into the egg yolk mixture. This will temper the egg yolk so it will not curdle in the hot soup.
• Then gradually add the egg yolk mixture to the soup.
• Slowly simmer for a couple of minutes.
• Adjust the salt and add ground pepper to taste.
• Stir in the heavy cream and serve immediately.
• Some people add a couple of tablespoon of butter to keep skin forming on the top. This is not necessary if you keep the soup covered.
• Keep leftover soup covered and refrigerate it.
• Heat up leftover cream soups slowly just under the boiling point. Do NOT boil once the cream or milk is added to cream soups.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!