Celeriac and rocket soup with lemon oil

Name: Celeriac and rocket soup with lemon oil
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 organic lemons; 1 garlic clove; 800 g celeriac; 150 g rocket; 1 onion; 2 tsp salt; salt and pepper to taste; 1 tbsp lemon juice; 1 dl olive oil; 1 tbsp olive oil

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quick & easy lemon oil

1 dl olive oil

2 organic lemons, use grated zest only

Soup

1 tbsp olive oil

1 onion, roughly chopped

1 garlic clove, roughly chopped

800 g celeriac, cut into pieces

1 litre water

2 tsp salt

100 g rocket, roughly chopped

To serve

1 tbsp lemon juice

salt and pepper to taste

50 g rocket

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How it's done

Quick & easy lemon oil

Heat the oil in a small pan. Add the lemon zest, pour into a small, clean bottle.

Soup

Heat the oil in a pan. Sauté the onion and garlic. Add the celeriac and cook for approx. 3 mins. Pour in the water, bring to the boil, season with salt. Simmer the soup for approx. 25 mins. Add the rocket, simmer for approx. 5 mins., blend until smooth.

To serve

Stir the lemon juice into the soup, season. Plate up the soup, garnish the soup with the rocket and a little lemon oil.

Good to know

Tip:	Leave the lemon oil to infuse for approx. 3 days for a more intense flavour. Store in a cool, dark place for approx. 2 weeks.

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Celeriac and rocket soup with lemon oil

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