Celeriac Velouté is a creamy soup with a richness that promises to tantalize the taste buds. Served as an appetizer, it is often termed as a soup preferred by the posh. Traditionally known as a stock dish, celeriac Velouté is aimed at cleansing the guest’s palates before the scrumptious feast that awaits them. The soup has deep and earthy flavors and is often served as amuse-bouche in small cups.
An amuse-bouche is celeriac Velouté dashed with roasted flakes of almond. The soup seems to achieve the perfect balance of nuttiness to compliment the richness that celeriac Velouté has to offer. While it is easy to make and not challenging technically, it is all you can ask for to transform a simple dinner at your place into an outright extravaganza. As an ideal starter, celeriac Velouté is the royal beginning every meal deserves. The recipe goes as follows.
The time it takes to prepare celeriac Velouté is less than 30 minutes and the cooking time is approximately 10 to 30 minutes. The recipe serves 10.
Streaky bacon (Unsmoked) 4 slices
Milk 400 ml or 14 fl
Celeriac (diced and peeled) 1
Double crea, 400 ml
Sea salt To taste
White pepper To taste
White truffle oil 2 tablespoons
Black truffle 1
First of all, preheat the oven. The temperature should be 350⁰F or 180⁰C. Take a baking tray and put the bacon rashers on them. Now take another tray, placing it on top of the previous one. Roast the bacon rashers in the oven for around 10 to 15 minutes. Keep cooking until the bacon rashers are crisp and thoroughly cooked through. Once properly cooked, remove it from the oven and place it aside to cool. When it cools down, break it into small pieces. Now take a saucepan. Pour milk into it and add the diced celeriac. Heat the milk until it starts boiling. At this point, the heat should be reduced and allow the milk with celeriac to simmer for at least 10 to 15 minutes. This is the time the celeriac takes to get fully cooked. Drain the saucepan into a blender and blend it until you achieve a smooth texture. It is now time to use a fine sieve. Strain the celeriac through it. Take another saucepan and put the double cream in it. Bring it to a boil and then add the celeriac puree that has been prepared. You can now remove the pan from heat. Season the cream with white pepper and sea salt. In the end, add truffle oil. Make sure you drizzle only a small amount of oil at a time according to meet your preferences.
For serving, it is suggested that you use cappuccino cups and pour the Velouté into them. For garnishing, you can serve it with the crispy pieces of bacon spiced up with finely grated black truffles. The time it takes to prepare celeriac Velouté is less than 30 minutes and the cooking time is approximately 10 to 30 minutes. The recipe serves 10.
So, what are you waiting for? Amuse your guests with celeriac Velouté and give them something to rave about.