Ingredients
- 1 1/2 lbs green beans , fresh, diced (about 5 cups)
- 1 onion , diced
- 1 small leek , sliced and rinsed
- 1/2 cup celeriac , peeled and diced (or sub celery)
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 6-7 cups cold water , or as needed
- salt
- pepper
- 2 cups yellow potatoes , diced (about 3)
Garnishs (to taste)
- sour cream
- bacon , cooked, then chopped or crumbled
- german sausage , cooked, sliced
- smoked sausage , cooked, sliced
Servings: people
Units:
Instructions
- Don’t be scared by the celeriac. Just cut off the gnarliness and cube the pretty white insides.
- Melt the butter in a large pot and whisk in the flour, until a smooth paste forms (a light roux) – cook for about a minute. Do not let color.
- Whisk in the water, a little at a time, so as to avoid lumps. Start with 6 cups. You can add more at the end if you’d like a thinner broth.
- Add all ingredients except for the potatoes and the garnish. Bring to a simmer and cook 20 minutes.
- Add the cubed potatoes and continue cooking until tender.
- Garnish and serve.