Root Vegetable Veloute with Croutons
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- For the soup
- 2 Tbsps butter
- 2 onions (chopped)
- 1 clove garlic cloves (crushed)
- 6 ½ cups Celeriac (celery root)
- 4 eating Apple (peeled and sliced)
- 4 cups vegetable stock
- 1 bay leaf
- salt
- peppers
- For the toasted cheese croutes
- 8 slices French Bread
- 1 ¼ cups Blue cheese
- To garnish
- freshly ground Black pepper
Preparation
Kitchen utensils
1 flache Small bowl, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Teaspoon
Preparation steps
1.
For the soup: heat the butter in a large pan and cook the onions and the garlic until starting to soften.
2.
Add the celeriac and cook gently for 5 minutes.
3.
Add the stock and bay leaf and bring to a boil. Simmer for 20-30 minutes until the celeriac is tender. Add the apple and cook for a further 2 minutes. Cool slightly.
4.
Transfer the vegetables in batches to a blender or food processor and blend until smooth. Return to the pan and season to taste with salt and pepper.
5.
For the cheese croutes: heat the oven to 180°C (160° fan) 350°F gas 4.
6.
Place the slices of bread on a baking tray and bake in the oven for 2-3 minutes, or until crisp. Remove from the oven, crumble over the cheese and return to the oven for a further 3-4 minutes, until the cheese is melted.
7.
Reheat the soup and serve in bowls with the croutes and a sprinkling of black pepper.
