Name: Puree of Celeriac Soup with a Red Wine and Beet Emulsion
Yield: 4 servings
Cuisine: North American
Ingredients: 2 Tbsp olive oil; 1 large celeriac, peeled and coarsely chopped; ⅓ 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; ½ cup dry red wine, such as a Cabernet or Zinfandel; 1 cup beet juice; salt; freshly ground pepper; truffle oil

YIELDS

4 servings

Ingredients

Celeriac Soup

Tbsp olive oil

large celeriac, peeled and coarsely chopped

⅓

medium onion, thinly, sliced

stalks celery, sliced

clove garlic

bay leaf

sprig thyme

cup dry white wine

cup chicken or vegetable stock

cup heavy cream

salt

freshly ground pepper

Beet And Red Wine Emulsion

cup dry red wine, such as a Cabernet or Zinfandel

cup beet juice

salt

freshly ground pepper

Garnish And Serve

truffle oil

Ingredient Substitution Guide

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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Puree of Celeriac Soup with a Red Wine and Beet Emulsion