Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Peel the potatoes, cut them into bite-sized pieces, put them in a pot, add enough water to cover the potatoes, and boil.
2/ Cut the carrots, green onions, and celery root into 1cm cubes, and finely chop the onions.
3/ Melt the butter in another large pot, then add the bacon and fry.
4/ Add onions and fry until translucent.
5/ Add all the remaining vegetables and stir-fry lightly, then add 500ml of water and bring to a boil.
6/ Add the bouillon, bay leaf, allspice, marjoram, salt, and pepper, mix, reduce heat to low, cover, and simmer.
7/ When the potatoes boiled in step 1 become soft, put the boiling water in a separate container and set aside.
8/ Mash the potatoes with a masher, add the mashed potatoes to a large pot, add the reserved boiling water little by little until it thickens, and simmer for a few minutes.
9/ Cut the sausage into 1cm thick pieces, add to the pot and simmer for a few minutes, then season with salt and pepper and it’s done.
10/ If you like, cut the bread into 1cm cubes, heat a frying pan, add butter, add the bread, and fry.
11/ Place the soup on a plate and top with the toasted bread. Garnish with finely chopped parsley and enjoy.
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Celery root is a vegetable that is not often seen in Japan, so if it is difficult to obtain, you can make it by adding a little potato instead. Please note that the taste is different from regular celery.
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It goes well with white bread and white rice.
Founder of @Umami Sans Frontiรจres
