Filter
Reset
Sort ByRelevance
Lisa Proctor
Cream of celeriac with mace butter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minAppetizerpine nuts, arugula, avocado, lemon juice, watermelon, Galia melon, soft goat cheese, feta, tomato, fresh ginger, ginger ball in syrup, olive oil,goat cheese salad with melon and avocado -
15 minAppetizertomato, cucumber, black olives without pit, white cheese cubes, olive oil, Red wine vinegar, parsley, corn crackers,cracker greek salsa -
170 minAppetizerRed port, bacon, fresh thyme, garlic, chicken breast, traditional olive oil, Chestnut mushroom, bacon, peeled pistachio nuts, medium sized egg,mushroom terrine with chicken -
15 minAppetizercarrots and snow peas, lemon, lamb shawarma, butter lettuce, mustard, honey, olive oil,lukewarm salad with lamb shawarma
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it