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1 Celeriac and Pecan Soup

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Celeriac and Pecan Soup

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Ingredients

6 portion(s)

  • 3 garlic cloves
  • 40 g pecans, plus extra for garnishing
  • 20 g extra virgin olive oil
  • 500-600 g celeriac root, peeled and cut into quarters (approx. 2)
  • 50 g white wine
  • 750 g chicken stock
  • 150 g cream, plus extra for drizzling (optional)
  • white pepper, to taste
  • sea salt, to taste
  • 1/2 lemon, juice only, to taste
  • fresh parsley, chopped for garnishing
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  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Place garlic, pecans and oil into mixing bowl and chop 2 sec/speed 8.

  2. Sauté 4 min/Varoma/speed 2.

  3. Add celeriac and chop 8 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  4. Add white wine and stock and cook 15 min/100ºC/speed 2.

  5. Add cream, white pepper, salt and lemon juice and puree 1 min/speed 1-9, increasing speed gradually from speed 1 to speed 9.

  6. Transfer into serving bowls. Serve with chopped parsley and pecans and an extra drizzle of cream if desired.

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