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Method :
Plunge the celeriac into a bowl of water
with a little lemon juice added as soon as it is cut to prevent it from
discoloring.
Melt the butter in a medium saucepan. Add
the drained celeriac, potato, onion and leek. Cover and cook gently for
about 15 minutes, shaking the saucepan several times to prevent the
vegetables from sticking.
Pour in the stock and milk, and add a
little seasoning. Bring to the boil, then simmer the soup, covered, for
10 minutes.
Lightly toast the bread on both sides and
pace the slices in a gratin dish. Sprinkle the grated cheese on the
bread and grill until it is just melted.
Taste the soup and adjust the seasoning,
then ladle it into bowls. Float a croute of toasted cheese in each
portion of soup and server at once.
Serves 4-6
Celeriac undoubtedly makes one of the most
superb winter soups. In the Savoie, where cheese plays an important part
in cooking, the soup is frequently served topped with croutes of toasted
cheese.
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