I love it when a plan comes together! It makes me smile. It makes me happy. That is how I felt when I was putting together the menu for our gourmet group and Heather Schmitt-Gonzalez at All Roads Lead to the Kitchen selected root vegetables as the theme for this month's Saturday Soup Swappers. I was doing a happy dance as everything just came together...and there was a table of food critics to sample the dish!
The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
This soup was so smooth and had a lovely flavor. The horseradish cream and ham chips gave it an extra flavor boost. I loved the little bit of heat from the cream and the crunch from the chips. The word around the table was delicious!
Celery Soup with Horseradish Cream
and Ham Chips
Soupe De Céleri-Rave A La Crème De Raifort Et Chips De Jambon
adapted from My Paris Kitchen by David Lebovitz
Yield: 6 servings
1 1/2 cups crème fraîche
- 2 teaspoons fresh squeezed lemon juice
- 2 Tablespoons prepared horseradish
- 6 slices prosciutto
- 4 large leeks, cleaned
- 6 Tablespoons butter, salted or unsalted
- 2 1/2 teaspoons sea salt or Kosher salt, plus additional if needed
- 1 1/2 pounds celery root
- 1 bay leaf
- 6 sprigs thyme
- 6 cups water
- 1/2 teaspoon fresh ground white pepper