French Fridays: Celery root soup with horseradish cream from My Paris Kitchen

This week’s  Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen is the perfect antidote to the chilly temperatures that have all ove a sudden decide to stick around (after a strange fall with temperatures in the 20s somedays!). It’s a  simple soup – celery root with leeks and a few herbs, made with water – so I was concerned it wouldn’t have much flavour. However, it’s garnished with horseradish cream (seriously – whipped cream with horseradish and a touch of lemon juice) and prosciutto chips (thin slices of prosciutto baked in the oven – mine took around 10 minutes longer to dry out and crisp up than the time suggested in the recipe – I’d say just stay close to the oven and keep an eye on them) both of which totally bring this out of the realm of a boring soup. My takeaways? Prosciutto chips on EVERYTHING! And horseradish cream for the win!

Get the recipe for David Lebovitz’s celery root soup with horseradish cream on p 106 of My Paris Kitchen.

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.