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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 lrg celeriac, peeled and coarsely minced
- 1/3 med onion, thinly, sliced
- 4 stalk celery, sliced
- 1 clv garlic
- 1 x bay leaf
- 1 sprg thyme
- 1 c. dry white wine
- 3 c. chicken or possibly vegetable stock
- 1 c. heavy cream
- Â Â salt
- Â Â freshly grnd pepper
- Â Â Beet And Red Wine Emulsion
- 1/2 c. dry red wine, such as a Cabernet or possibly Zinfandel
- 1 c. beet juice
- Â Â butter
- Â Â salt
- Â Â freshly grnd pepper
- Â Â Garnish And Serve
- Â Â truffle oil
Direcciones
- Heat the extra virgin olive oil in a large saucepan over medium heat. Add in celeriac, onion, celery, garlic, bay leaf and thyme; saute/fry till soft.
- Deglaze with white wine and reduce till liquid is evaporated.
- Add in the vegetable or possibly chicken stock; simmer for ten min. Add in cream and bring to a boil. Season.
- Puree mix in a blender and pass through a fine-mesh sieve. Transfer soup to a clean saucepot and heat. Keep hot.
- Beet And Red Wine Emulsion:In a saucepan heat the red wine and beet juice over medium heat till the liquid is reduced by half.
- Whisk in the butter and season with salt and pepper. Remove from heat and set aside.
- Garnish And Serve:Ladle one c. of soup into each bowl and garnish with a spoonful of red wine and beet emulsion. On top, drizzle with a small amount of truffle oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 720 | |
| Calories from Fat 525 | 73% |
| Total Fat 59.16g | 74% |
| Saturated Fat 27.62g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 303mg | 13% |
| Potassium 516mg | 15% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.65g | 2% |
| Protein 24.1g | 39% |
