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Celery Root Soup

Chef Melissa Makarenko - Resto Gare September 8, 2014

Celery Root Soup

  • 3 Tbsp olive oil
  • 1 cup sliced leek 
  • 2 1/2 pound of celery root, cut into chunks
  • 12 ounces Yukon gold potatoes
  • 1 apple , Granny Smith, peeled cored diced
  • 1 tsp green fennel seed
  • 2 large cloves garlic, smashed
  • 3 tsp kosher salt
  • Salt and pepper
  • 2 cups of water 
  • 1 cup of beer
  • 2 cups veg stock
  • Srirach to taste.

1) using a pot with a lid. Sauté leeks in oil, until sift and translucent, about 2 min. Add  celery root, potatoes apples, garlic salt and pepper. Stir to coat vegetables with oil,  add water and beer bring to a boils reduce heat and cook on simmer until  vegetables just give when pierced about 20-25 min.

2) Remove 1 cup of the liquid from the pot, set aside. Using a blender purée soup until  smooth. If the soup is to thick add the reserved liquid. Season to taste.

 

White wine gastrique

  • 1/2 cup of sugar 
  • 1/2 cup white wine vinaigrette.
  • 1/2 cup of white wine.

 1) place all ingredients and bring to a boil until desired thickness.

Apple bacon chutney

  • 3 large Granny Smith apples, cored diced.
  • 1/2 cup white onion, diced
  • 1tbsp minced ginger
  • 1/2,cup orange, juice
  • 1/3 cup cider vinegar
  • 1tsp hot pepper flakes
  • 1/2tsp salt
  • 1/2 of raisins and bacon bits.

1) combine all ingredients, bring to a boil then reduce heat and simmer 30 min.

For the soup we served with pan seared pickeral. But it is only optional.

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