Cream of celeriac with mace butter

Name: cream of celeriac with mace butter
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon walnut; 2 tablespoon chives; 200 ml cooking cream; 1 liter chicken bouillon; 750 gram knolsederij; 1 onion; 2 tablespoon sunflower oil; 4 tablespoon butter; 1 tablespoon mace; salt

Ingredients

2 tablespoon walnut
2 tablespoon chives
200 ml cooking cream
1 liter chicken bouillon
750 gram knolsederij

1 onion
2 tablespoon sunflower oil
4 tablespoon butter
1 tablespoon mace
Salt

Directions

Additional requirements: hand blender or blender.
Chop the onion.
Peel the celeriac and cut into small pieces.
Chop the walnuts.
Heat the mace and butter in a small saucepan over low heat and leave to infuse for ten minutes.
Allow to cool and keep separate.
In the meantime, heat the oil in a soup pan and fry the onion and celeriac for five to ten minutes without discolouring.
Add the stock and simmer for 20 minutes until the celeriac is tender.
Purée the soup with a hand blender or blender.
Strain the soup (if desired) and add the cream.
Season with salt.
Cut the chives into very fine rings.
Garnish the soup with the liquid mace butter, walnuts and chives.