Method

Preparation: 30 minutes
Oven: 10 minutes

• Peel and dice the celeriac. Cut the spring onion into rings.
• Heat 1 tablespoon of olive oil in a soup pan. Fry the celeriac and spring onions for 1 minute without colouring them. Season to taste with salt and pepper.
• Add 1 litre of water, cover and bring to the boil. Cook the celeriac until done, for 10-15 minutes.
• In the meantime, prepare the mashed potato in accordance with the instructions on the packaging.
• Remove the soup pan from the heat. Grate the garlic above it and place the hand blender in the pan. Purée it into a smooth soup. Add 50 grams of mash potato to bind the soup slightly. Keep the soup warm over a low heat, or allow to cool for reheating later.
• Prepare the side dish of celery stick and spicy sausage. Peel the celery stick using a potato peeler and dice as finely as possible. Mix the diced celery with 2 teaspoons of olive oil, the lemon juice and salt and pepper to taste, in a large serving dish.
• Slice the sausage thinly, and possibly in small strips if you like. Heat 1 teaspoon of olive oil in a frying pan. Fry the sausage slices gently for 2 minutes. Now mix them through the diced celery.
• Create a crunchy soup garnishing from mashed potato. Preheat the oven to 180 ºC. Mix the remaining 50 grams of potato purée with the egg white, the grated cheese and a pinch of salt. Spread this potato mixture over the silicon mould and smooth it over.
• Bake the potato crunch leaves in the preheated oven until golden brown and crunchy, in approximately 10 minutes. Reheat the soup in the meantime, if necessary.
• Spoon the soup into 4 bowls, drizzle with the remaining olive oil and sprinkle with parsley leaves. Garnish the soup and the side dish with the potato crunch leaves.

Tip: Feel free to replace the Spanish sheep’s cheese with any other mature cheese, for example Parmesan ormature Gouda.