John Myers
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Caramelized Celery Cream Soup with Truffle Oil and Fine Crown Inlay
The perfect caramelized celery cream soup with truffle oil and fine crown inlay recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh celery
- 30 g Butter
- 2 tbsp Sugar
- 750 ml Vegetable broth
- 200 ml Cream
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 Splash Truffle oil
- 5 tbsp Whipped cream
- 1 bunch Parsely
- 250 g Tramezzini bread slices
- 5 tbsp Freshly grated Parmesan
- 30 g Butter
Soup
- For the soup, clean the celery and cut into small cubes. Heat the butter in a high saucepan (20 cm diameter), add the sugar, stir quickly and let it caramelize.
- Add the celery cubes and quickly deglaze with approx. 300 ml vegetable stock. Mix well. Season to taste with salt, pepper and nutmeg.
- Let the soup simmer for about 25 minutes and when everything is soft, puree with a blender until it has a creamy consistency. Top up with some of the remaining vegetable stock and stir in the cream.
Crown inlay
- For the crown inlay, cut out the crowns from the tramezzini bread with a suitable cutter. Sprinkle with Parmesan, salt and pepper and carefully press everything down. Heat the butter in a pan and bake the crowns until golden brown on both sides.
Serving
- To serve, pour celery cream soup into preheated deep soup plates, place a drop of truffle oil and a little icing on top with the cream boy and garnish with chopped parsley.
- Put the pepper from the mill on the edge of the plate and only at the very end place the crown in the middle of the soup plate and serve immediately.
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