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
-
10 minAppetizervine tomatoes, rucola lettuce, fish pâté salmon with lemon, hüttenkäse,stuffed tomatoes with salmon paste
-
20 minLunchorange, watercress, lamb's lettuce, hard goat cheese, olive oil, white almonds, orange juice,warm goat cheese salad
-
10 minAppetizerMozzarella, beef tomatoes, extra virgin olive oil with basil, fresh basil, ciabatta,fresh tomato salad with basil oil
-
25 minAppetizerfresh fresh mint, oil, white balsamic vinegar, chicken fillets, Red onion, Spinach, pistolets,fresh chicken with spinach salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it