Celery root soup in chicken broth with rosemary and sesame.

Clean the celery root (1 piece), separate the cauliflower (a few florets), and chop the white part of the leek (2 stalks). Rinse the vegetables and place them in a pot.

Cover with water so that it completely covers the vegetables.

Bring to a boil, reduce the heat, and simmer for about 30 minutes until soft.

Drain some of the liquid and blend the vegetables with a blender until smooth.

Add cream (100 ml) — coconut, goat, or heavy cow’s cream, and blend again until creamy.

Season with salt and pepper to taste, add finely chopped rosemary leaves (1 tsp), and a pinch of nutmeg. Bring to a boil and remove from heat.

Before serving, sprinkle the soup with black sesame seeds (1 tsp) and drizzle with truffle or olive oil (1 tsp). Garnish with microgreens.