Celery Root Velouté
*This can be served as a starter or with a leafy green salad and some crusty bread for a main course. This recipe was adapted from Mimi Thorisson's cookbook French Country Cooking, a total favorite of mine.
- 3 Tbls butter
- 1 celery root, peeled and cubed kosher salt and freshly ground pepper
- 2 cups whole milk
- 1 cup chicken stock (plus more if necessary)
- 1 Tbls dijon mustard Piment d'Espelette (available in the Dedalus pantry) chives and truffle oil for garnish
- In a large pot, melt the butter over medium-low heat. Add the celery root, season with salt and pepper and cook for 5 minutes. Pour in the milk and stock and bring the soup to a simmer. Cover and reduce the heat and simmer until the celery root is tender, about 20 minutes.
- Purée soup in blender, if too thick ass more stock to get to desired consistency. You want it thinner than mashed potatoes, but thicker than a cream. Stir in the mustard and season with salt and pepper as needed. Serve warm with a sprinkle of piment d'Espelette, a drizzle of truffle oil and sprinkle of chives.