- 6
Ingredients
- Beet Potage
- 4 medium beets, cut in halves
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) cider vinegar
- 2 cups (500 ml) chicken broth
- Celery Potage
- 2 1/2 cups (625 ml) chopped celery
- 1 tablespoon (15 ml) olive oil
- 1 cup (250 ml) white wine
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) potatoes cut in cubes
- 1/2 teaspoon (2.5 ml) Provence herbs
- 1/4 cup (60 ml) 35% cream
Preparation
Step 1
Directions
Beet Potage
Put the oven rack in the middle of the oven. Preheat the oven to 375 °F (190 °C).
Put the beets in an aluminium foil and close the kiss.
Cook in the oven for about 1 hour and 30 minutes or until tender.
Prick the beets with the point of a knife to check the level of cooking. Let cool and peel.
In a saucepan, tenderize the onion and garlic in the oil over medium heat for about 5 minutes. Deglaze with the vinegar.
Add the broth and the beets. Bring to a boil and continue to cook for 5 minutes over medium heat. Sprinkle salt and pepper.
Use a mixer to reduce all the ingredients to a smooth and homogenous purée.
Adjust the seasoning. Reserve in a hot area.
Celery Potage
In the meantime, in a sauce pan, tenderize the celery and garlic in the oil over medium heat for about 3 minutes.
Deglaze with the wine.
Add the broth, potatoes and herbs. Bring to a boil and simmer over medium heat covered until all the vegetables are tender, about 20 minutes.
Use a mixer to reduce the potage to a smooth and homogeneous texture.
Put through a strainer. Add the cream and adjust the seasoning.
Pour the two potages into bowls at the same time. Serve hot.
A Hint: To facilitate the task of pouring both into bowls at the same time, transfer to measuring cups.