Velouté of celeriac with foie gras
Winter is coming! Winter is approaching, it is already very cold and the holidays are also fast approaching. At this time, Cuisine AZ likes to offer you delicious soups that will whoursyou up but also give you a lot of energy for New Year’s Eve! Make this creamy and very refined celery soup with foie gras, you won’t be disappointed! In addition to being very economical, this dish is super easy and very quick to prepare!
Ingredients :
- 1 head of celery
- 1 slice of duck foie gras
- 10 cl fresh cream
- salt pepper
Preparation :
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1
Prepare the celery
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2
Cut off the base of your celery and also cut it flush with the leaves.
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3
Separate the branches and peel each of them with a peeler to remove the threads.
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4
Wash your celery properly then dry it with paper towel.
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5
Bring a pot of salted water to a boil. Add your celery, cover and cook for about 20 minutes over low heat.
Technical moves
How to cook green vegetables?
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6
Once your celery is very tender, take it out of the water and blend it, gradually adding the broth in which it was cooked to reach the desired consistency.
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7
Finalize the soup
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8
Put your celery back on low heat and add the foie gras and cream. Add salt and pepper.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
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9
Let cook for 15 minutes.
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10
Dress
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11
Mix everything and serve in verrines. Your velouté should be very creamy.
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12
Serve cold or hot according to your desires and accompany your verrines with delicious small skewers of toasted bread on which you will have placed a little onion confit and which you will have closed with a cube of foie gras, all mounted on skewers. You can also present it as toast.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
Carve an onion
Tips
For this Velouté de celery au foie gras recipe, you can count on 10 minutes of preparation. To learn more about the foods in this Cold Entrees recipe, head over to our food guide here.
