Receta Puree Of Celeriac Soup With A Red Wine And Beet Emulsion

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Raciónes: 4

Ingredientes

Cost per serving $3.70 view details
  • 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
  •     salt
  •     freshly grnd pepper
  •     Beet And Red Wine Emulsion
  • 1/2 c. dry red wine, such as a Cabernet or possibly Zinfandel
  • 1 c. beet juice
  •     butter
  •     salt
  •     freshly grnd pepper
  •     Garnish And Serve
  •     truffle oil

Direcciones

  1. 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.
  2. Deglaze with white wine and reduce till liquid is evaporated.
  3. Add in the vegetable or possibly chicken stock; simmer for ten min. Add in cream and bring to a boil. Season.
  4. Puree mix in a blender and pass through a fine-mesh sieve. Transfer soup to a clean saucepot and heat. Keep hot.
  5. 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.
  6. Whisk in the butter and season with salt and pepper. Remove from heat and set aside.
  7. 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%
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