Yellow celeriac soup with nut pesto and honey bacon

01. January 2015


Hotpan: Main course for 4 persons (1 litre) / 
Starter for 6 persons

Preparation time: approx. 30 minutes
Cooking time: approx. 45 minutes including soft-cooking

 

Ingredients

  • 20 g butter
  • 30 g onion, peeled
  • 35 g leek, only the white part
  • 350 g celeriac, trimmed
  • 10 g plain white flour
  • 700 ml vegetable stock
  • 50 g full cream
  • 2 pinches of saffron powder
  • Salt, freshly milled white pepper
  • 40 g full cream (for frothing)


Preparatory work

  • Dice onion, leek and celeriac into small cubes (approx. 5x5mm)
  • Whip 40 g full cream until stiff, and chill (for frothing)
 

Preparation

Melt butter in the Hotpan, add cubed onion, leek and celeriac; cook for 2-3 minutes on medium heat without browning. Dust with plain white flour, stir briefly and fill up with cold vegetable stock. Bring soup to the boil whilst stirring and allow to simmer lightly for 1 minute. Cover, turn heat up and, as soon as steam rises, place the pan into the heat-retaining holder for 30 minutes. Then take the pan from the heat-retaining holder, add 50 g liquid cream, saffron powder and bring to the boil on the hob.

Purée until fine with the stick blender or in the mixer beaker, pass through a sieve and season to taste with salt and freshly ground white pepper. Shortly before serving, add the whipped cream and whip briskly until frothy with the stick blender or with a whisk.
 
 

Ingredients/ Nut Pesto

  • 1 teaspoon hazelnuts, ground
  • 1 tablespoon walnuts, coarsely chopped
  • 3 tablespoons walnut oil
  • 1 tablespoon parmesan, grated
  • ½ tablespoon chopped parsley
  • Salt, ground pepper
 

Preparation

Roast walnuts and hazelnuts until golden in a non-stick frying pan without oil or fat. Then mix all the ingredients together and season to taste with salt and freshly ground pepper.
 

Ingredients / Honey bacon

  • 8 slices of bacon
  • 1 teaspoon honey
 

Preparation

Heat up bacon slices in a non-stick frying pan without oil or fat, add honey and toss. (Bacon should be warm but not crispy).
 

To serve

Divide the soup into elegant soup plates and garnish with honey bacon and nut pesto.
 


Rudolf Lehmann

Yellow celeriac soup with nut pesto and honey bacon

* incl. VAT, plus shipping