Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large celery root (bulb), 1/2 kg
• 1 large leek (white part only), 100 g
• 3 potatoes, 300 - 400 g
• sea salt, about 1/2 teaspoon
• 2 liters vegetable broth (or half and half with milk)
• 1 tablespoon extra virgin olive oil
• 50 g - 100 g brie cheese (or blue cheese)
• 1 cup heavy cream 30% (optional)

Preparation

1. In a large pot, melt the butter with oil, add peeled celery root cut into 2 - 3 cm cubes, white part of leek cut into 1 cm slices and peeled diced potatoes. Mix, salt and braise covered over medium-low heat for about 15 minutes, stirring the vegetables two or three times during cooking. The vegetables should soften but not brown.
2. Pour in the broth or broth and milk and extra virgin olive oil, increase heat and bring to a boil. Cover, reduce heat and simmer the soup for about 25 - 30 minutes until the vegetables are completely tender. Finally, blend the soup at maximum blender power, adding brie cheese and optionally heavy cream 30% for a creamier soup. If necessary, strain the soup through a sieve. Serve sprinkled with crumbled green pepper and e.g. wholemeal tortillas with smoked salmon, greens and cream cheese.
3. Spread the warm, but not hot, wholemeal tortilla with Philadelphia cream cheese, arrange sliced smoked salmon, slices of fresh green cucumber and chopped dill, drizzle with lemon juice. On top, place a handful of torn lettuce leaves, arugula, drizzle with extra virgin olive oil, sprinkle with sea salt and freshly ground pepper. Roll the tortilla and cut diagonally in half.