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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

    Vermouth dry

  • 700ml

    Beef stock

  • For the roulade filling

  • 80g

    QimiQ Classic, room temperature

  • 200g

    Quark 20 % fat

  • 4

    Egg yolk(s)

  • 1tsp

    Parsley, finely chopped

  • 1tsp

    Chives, finely chopped

  • Nutmeg

  • Salt

  • Pepper

  • Caraway seeds, ground

  • For the buckwheat roulade

  • 200g

    Buckwheat flour

  • 400ml

    Milk

  • 2

    Egg(s)

  • Salt

  • Pepper

  • Nutmeg

Preparation

  1. 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.
  2. For the filling, whisk QimiQ smooth. Add the quark, egg yolks, parsley, chives and seasoning and mix well.
  3. 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 at 320 F for approx.15 minutes.
  4. Blend the soup, slice the roulade and serve arranged in the hot soup.
Some doughy looking food

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