Potato Celery Root Soup
|Diced celery roots||1 Cup (16 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Minced leeks||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Brown chicken stock/Veal stock||4 Cup (64 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Egg yolks||2 , beaten|
|Half and half cream||1 Cup (16 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Minced capers||1⁄4 Cup (4 tbs), drained|
Saute vegetables and parsley in butter, stirring to coat well, 5 minutes.
Add stock, pepper and bay leaves.
Cover, bring to boil, lower heat and simmer until vegetables are soft.
Discard bay leaves and puree vegetable mixture.
Beat together egg yolks and half-and-half, whisk in 1/2 cup hot soup and return to rest of soup.
Cool, add heavy cream and chill.
Adjust seasonings with salt and garnish with capers.