John Myers
Celery Foam Soup with Croutons
The perfect celery foam soup with croutons recipe with a picture and simple step-by-step instructions.
- 2 Pc. Shallots
- 1 Pc. Clove of garlic
- 400 g Celeriac fresh
- 2 tbsp Butter
- 100 ml White wine dry
- 500 ml Vegetable stock
- 250 g Cream
- 3 disc Toast
- 4 tbsp Olive oil
- 1 tbsp Truffle oil
- 30 g Cold butter cubes
- 2 tbsp Whipped cream
- Salt and pepper
- Parsley
- Peel the shallots and the clove of garlic and cut into fine cubes. Clean, peel and finely dice 400 grams of celeriac.
- Melt 2 tbsp butter in a saucepan. Sauté shallots, garlic and celery in it and deglaze with 100 ml dry white wine and 500 ml vegetable stock. Bring everything to the boil briefly and add 250 g of cream.
- Let the soup simmer over medium heat for approx. 30 minutes, then puree with the hand blender and strain through a fine sieve. Season the whole thing with salt and pepper.
- Remove the crust from 3 slices of toast bread and cut into small cubes. Heat 4 tablespoons of olive oil in a pan and toast the bread cubes until golden brown. Drain on paper towels.
- Bring the soup to the boil again shortly before serving and refine with 1 tablespoon of truffle oil.
- Stir 30 grams of cold butter cubes and 2 tablespoons of whipped cream into the soup. Mix the soup with the hand blender until frothy.
- Put the soup on the plate and finally add the croutons as a filler. Serve the soup with parsley if you like.
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