Potato Celery Root Soup Recipe
Ingredients
1 cup each diced celery root and potato
1/2 cup minced onion
1/4 cup minced celery
2 tablespoons each minced leeks and fresh parsley
2 tablespoons butter
4 cups brown chicken or veal stock
1/4 teaspoon black pepper
2 bay leaves
2 egg yolks, beaten
1 cup half-and-half cream
1/2 cup heavy cream
Salt
Drained, minced capers
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.
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.
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