Step: 1/7

Peel the celeriac and cut it into equally sized dices. You will need to get 400 g of clean celery.

Step: 2/7

In a saucepan sweat oil, garlic, shallot and bay leaf over medium heat. Add a pinch of salt and let it simmer for 2-3 minutes.

Step: 3/7

Add the celeriac dices and stir for a minute. Pour the vegetable stock and let simmer for about 25-30 minutes or until the celeriac is done.

Step: 4/7

Meanwhile, prepare the Brussels sprouts. Remove the outer leaves and quarter the sprouts, leaving a piece of their petiole so that the leaves stick together.

Step: 5/7

Blanch for a couple of minutes in boiling water, then drain and place in cold water. In a coated pan, warm 1 tbsp. of oil and add the garlic. Sweat for a minute and add the quartered Brussels sprouts. Salt and sauté for 2-3 minutes.

Step: 6/7

Blend the soup with a mixer until you get a smooth and homogenous purée. Add a few spoonfuls of hot stock if you prefer a less thick and creamy consistency. Taste and add salt and pepper to taste.

Step: 7/7

Serve the hot celeriac cream and decorate it with the Brussels sprouts, drops of extra virgin olive oil, marjoram and sesame seeds.