Directions for: Puree of Celeriac Soup with a Red Wine and Beet Emulsion
Ingredients
Celeriac Soup2 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 Emulsioncup dry red wine, such as a Cabernet or Zinfandel
1 cup beet juice
salt
freshly ground pepper
Garnish And Servetruffle oil
Directions
Celeriac Soup1. 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 Emulsion1. 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 Serve1. 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