Cream Of Celeriac Soup

Servings: 4

Author:

Soups [/dishes/soups/] Cream soups [/dishes/soups/cream-soups/]

Instructions

1 Heat the stock. Wash, dry, peel and dice the celeriac; place in a saucepan and
add about half the boiling hot stock, sufficient to cover it. Cover and boil
gently until the celeriac is very tender; put through a vegetable mill to puree.
2 Heat the butter over a low heat in a very large, heavy-bottomed saucepan; stir
in the rice flour and cook for 1-2 minutes or until it begins to turn a pale
golden brown. Draw aside from the heat and beat in the remaining hot stock.
3 Return to the heat and bring very slowly to the boil while stirring
continuously. Simmer for a further 5 minutes before stirring in the celeriac
puree. Reduce the heat to very low.
4 Beat the egg yolks and cream them together in a small bowl or jug until blended;
beat this thickening liaison into the soup, adding a little at a time. Continue
to beat for a few minutes, until the soup is very hot, but do not allow to boil
or it will curdle.
5 Draw aside from the heat, stir for 1-2 minutes and season to taste with salt,
pepper and a little lemon juice.
6 Sprinkle with parsley and serve with the croutons, fried in butter until golden
brown.