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Potato Celery Root Soup

Meal.Mates's picture
Ingredients
  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
  Butter 2 Tablespoon
  Brown chicken stock/Veal stock 4 Cup (64 tbs)
  Black pepper 1⁄4 Teaspoon
  Bay leaves 2
  Egg yolks 2 , beaten
  Half and half cream 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Minced capers 1⁄4 Cup (4 tbs), drained
Directions

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.
Reheat.
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.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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