- 12
Ingredients
- Cream of Celery Root
- 2 onions, chopped
- 1/4 cup butter
- 8 cups peeled and cubed celery root
- 10 cups chicken broth
- 3/4 cup 35% cream
- salt and pepper
- Cream of Celery
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons butter
- 5 cups minced celery
- 2 cups peeled and cubed potatoes
- 5 cups chicken broth
- 2 cups fresh spinach
- 1/4 cup 35% cream
- salt and pepper
- Beet Garnish
- 1 shallot, chopped
- 1 tablespoon olive oil
- 4 beets, cooked, peeled and cut into a 1/2-cm (1/4-inch) dice
- salt and pepper
Preparation
Step 1
Directions
Cream of Celery Root
In a large pot, soften the onions in the butter over medium heat. Add the celery root and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes.
Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.
Cream of Celery
In a large pot, soften the onion and garlic in the butter over medium heat. Add the celery and continue cooking for 1 minute while stirring. Add the potatoes and broth. Season with salt and pepper. Bring to a boil. Cover and simmer gently until the vegetables are tender, about 20 minutes. Add the spinach and cook for 1 more minute.
Purée in a blender until smooth. Strain. Add the cream. Adjust the seasoning.
Beet Garnish
In a skillet, soften the shallot in the oil. Add the beets and cook 1 more minute. Season with salt and pepper.
Transfer the cream of celery root to a pitcher and the cream of celery to another pitcher. Simultaneously pour both into shallow soup bowls, making a two-colour soup.
Special Effect
Pour the cream of celery root into shallow bowls. Using a measuring cup, pour about 45 ml (3 teaspoons) of the cream of celery into the centre of each bowl, forming a rectangle about 2.5 cm (1 inch) wide and 7.5 cm (3 inches) long.
Using the tip of a knife, shape the cream of celery into a Christmas tree. Decorate with beets and chives.