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Cream of celeriac with mace butter
 
 
4 ServingsPTM25 min

Cream of celeriac with mace butter


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Directions

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

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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