New Recipes Puree of Celeriac Soup with a Red Wine and Beet Emulsion - ★Cooking Recipes★

Directions for: Puree of Celeriac Soup with a Red Wine and Beet Emulsion

Ingredients

Celeriac Soup

2 Tbsp olive oil

1 large celeriac, peeled and coarsely chopped

medium onion, thinly, sliced

4 stalks celery, sliced

1 clove garlic

1 bay leaf

1 sprig thyme

1 cup dry white wine

3 cup chicken or vegetable stock

1 cup heavy cream

salt

freshly ground pepper

Beet And Red Wine Emulsion

cup dry red wine, such as a Cabernet or Zinfandel

1 cup beet juice

salt

freshly ground pepper

Garnish And Serve

truffle oil

Directions

Celeriac Soup

1. Heat the olive oil in a large saucepan over medium heat. Add celeriac, onion, celery, garlic, bay leaf and thyme; saut until soft.

2. Deglaze with white wine and reduce until liquid is evaporated.

3. Add the vegetable or chicken stock; simmer for ten minutes. Add cream and bring to a boil. Season.

4. Puree mixture in a blender and pass through a fine-mesh sieve. Transfer soup to a clean saucepot and heat. Keep warm.

Beet And Red Wine Emulsion

1. In a saucepan heat the red wine and beet juice over medium heat until the liquid is reduced by half.

2. Whisk in the butter and season with salt and pepper. Remove from heat and set aside.

Garnish And Serve

1. Ladle one cup of soup into each bowl and garnish with a spoonful of red wine and beet emulsion. On top, drizzle with a small amount of truffle oil.

See more: Vegetarian, Vegetables, Soup, North American, Winter, Appetizer, Lunch