Cream of celeriac with smoked duck breast
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Cream of celeriac with smoked duck breast
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INGREDIENTS
1 whole Celeriac(s)
18 whole Smoked duck breast slice(s)
2 whole Shallot(s)
20 g Unsalted butter
100 ml Double cream
20 ml Reduced balsamic vinegar
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
Peel the shallots and the celeriac

02
Thinly slice the shallots

03
Cut the celeriac into small dice

04
In a large pan, sweat the shallots with a knob of butter and a pinch of salt

05
Add the celeriac and cook for 2 minutes before adding enough water to cover the celeriac

06
Cook for 20 minutes

07
Once the celeriac is cooked, add the cream and bring to the boil

08
Blend until smooth and then check the seasoning

09
Serve the soup topped with slices of smoked duck breast

10
Finish with a little reduced balsamic vinegar and freshly ground pepper.

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