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easy &quick

Cream of Celeriac Soup with Buckwheat Roulade

QimiQ Benefits

  • Reduces skin formation
  • Acid stable and does not curdle

Minutes

25

Difficulty

easy

Cream of Celeriac Soup with Buckwheat Roulade
Cream of Celeriac Soup with Buckwheat Roulade

Ingredients

For 10 portions

  • For the soup

  • 200g

    QimiQ Classic, chilled

  • 1

    Onion(s), finely chopped

  • 150g

    Potatoes, diced

  • 450g

    Celeriac, peeled

  • 80g

    Butter

  • 60ml

    White wine

  • 40ml

    Noilly Prat/Vermouth dry

  • 700ml

    Beef stock

  • For the roulade filling

  • 80g

    QimiQ Classic, unchilled

  • 200g

    Quark 20 % fat

  • 4

    Egg yolk(s)

  • 1tsp

    Flat-leaf parsley, finely chopped

  • 1tsp

    Chives, finely chopped

  • Ground nutmeg

  • Salt

  • Pepper

  • Cumin, ground

  • For the buckwheat roulade

  • 200g

    Buckwheat flour

  • 400ml

    Milk

  • 2

    Egg(s)

  • Salt

  • Pepper

  • Ground nutmeg

Preparation

  1. Preheat the oven to 160 °C (convection oven).

  2. For the soup: fry the onion, potato and celeriac in butter. Douse with white wine and Noilly Prat and add the beef stock. Finish with the cold QimiQ.

  3. For the filling: whisk the QimiQ smooth. Add the quark, egg yolks, parsley, chives and seasoning and mix well.

  4. For the buckwheat roulade: mix the flour, milk, egg and seasoning to a batter and use to make thin pancakes. Spread the filling onto the pancakes and roll into roulades. Wrap in tin foil and bake in a pre-heated oven for approx.15 minutes.

  5. Blend the soup, slice the roulade and serve arranged in the hot soup.
Some doughy looking food

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