Celeriac velouté, leaf pesto and parmesan biscuits

Ingredients for 4/6 people For the soup: 450 g celeriac - 150 g floury potatoes - 1 onion - 2 cloves garlic - 100 g soy cream (or fresh cream) - salt and black pepper For the pesto: 60 g celeriac tops (leaves without stems) - 80 ml olive oil - 1 clove garlic - 1 good pinch of salt For the celeriac and parmesan biscuits: 50 g finely grated celeriac flesh - 20 g finely chopped celeriac stalks - 30 g grated parmesan cheese - 60 g rice flour - 60 g green lentil flour (or 120 g wheat flour) - 2 tablespoons olive oil (20 ml) - 5 tablespoons lukewarm water (50 ml) - 1 good pinch of salt Preparation time: 1 hour - Level: easy - Cost: economical 1. Peel the celery and potatoes. Cut them into large cubes and rinse them. 2. Peel the onion and garlic. Slice them into rounds. 3. Place all these vegetables in a large saucepan. Add water to cover and boil, covered, over moderate heat for 20 minutes. 4. Meanwhile, prepare the biscuits. Mix all the dry ingredients and the celery (flesh + stalks) in a salad bowl. Make a well. Add the water and olive oil. Mix with a fork, then knead by hand on the work surface. Form a ball and let it rest. 5. Prepare the pesto. Wash the celery leaves and dry them on a cloth. Peel the garlic. Blend them finely with the olive oil and salt. Set aside. 6. Turn off the soup and leave the lid on the pan. 7. Preheat the oven to 190°C. Roll out the dough on a floured work surface. Cut out biscuits using a cookie cutter. Place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until golden brown. 8. Blend the soup finely. Add the cream and blend again. Taste and adjust the seasoning if necessary. 9. Heat it over low heat while you remove the biscuits from the oven. Serve with the leaf pesto. Recipe by Linda Louis, from Cuisine Campagne. See Linda Louis's blog, Cuisine Campagne