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Puree of Celeriac Soup with a Red Wine and Beet Emulsion

Food Network Canada
YIELDS
4 servings
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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

½
cup dry red wine, such as a Cabernet or Zinfandel
1
cup beet juice
salt
freshly ground pepper

Garnish And Serve

truffle oil
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Directions

Step 1

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

Step 2

Deglaze with white wine and reduce until liquid is evaporated.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

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