Cream of Celeriac Soup with Buckwheat Roulade

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Ingredients for 10 portions
  • For the soup
  • 200 g QimiQ Classic, chilled
  • 1 Onion(s), finely chopped
  • 150 g Potatoes, diced
  • 450 g Celeriac, peeled
  • 80 g Butter
  • 60 ml White wine
  • 40 ml Noilly Prat/Vermouth dry
  • 700 ml Beef stock
  • For the roulade filling
  • 80 g QimiQ Classic, unchilled
  • 200 g Quark 20 % fat
  • 4 Egg yolk(s)
  • 1 tsp Flat-leaf parsley, finely chopped
  • 1 tsp Chives, finely chopped
  • Ground nutmeg
  • Salt
  • Pepper
  • Cumin, ground
  • For the buckwheat roulade
  • 200 g Buckwheat flour
  • 400 ml Milk
  • 2 Egg(s)
  • Salt
  • Pepper
  • Ground nutmeg
Method
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.