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Celery Root Soup Recipe | |
French Soup | |
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Ingredients:
2 tablespoons unsalted butter4 cups peeled and diced celery root 1 small onion, diced 6 cloves garlic, chopped 1 1/4 cups dry white wine 1 bay leaf 1 cup heavy cream 1/2 cup whole milk 2 1/2 cups Vegetable Stock Salt and freshly ground white pepper
Directions:
Heat the butter in a large saucepan over medium-high heat. Add the celery root, onion, and garlic and stir to sweat, about 5 minutes; you don't want the vegetables to develop any color. Add the wine and bay leaf and bring the mixture to a simmer. Reduce the mixture until the liquid has almost evaporated, about 10 minutes. Discard the bay leaf and add the cream, milk, and 2 cups of the stock. Return the soup to a simmer and let it reduce and thicken, about 8 minutes.Carefully transfer the soup to a blender. With one towel-wrapped hand firmly held over the lid, blend the soup until it has completely liquefied. If the soup is too thick, thin it out, 1 tablespoon at a time, with the remaining 1/2 cup stock. Season with salt and pepper to taste. Strain the soup through a fine-mesh sieve. Pour the soup into small cups and serve warm. Serves 8 to 10 as an amuse-bouche, 4 to 6 as a first course
We serve this comforting soup at the restaurant on occasion as an amuse-bouche. If you find the soup a bit thick for your taste, you can always thin it out with some extra vegetable stock.
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