Recipes

Celery Velouté

Celery Velouté - Bruno Albouze - THE REAL DEAL

Celery Velouté Recipe. Serves 6 to 8.

Celery is a plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks. Celery is basically available in three different varieties which include the celery root and the stalk (rib). Celery soup can be made using ribs or roots; both offer excellent and healthy soups. The bacon is a great addition to this soup. However, to make it vegetarian, omit the use of bacon but add more fat to cook the vegetables.

Soup
2 ea. (2.7lb./1.2kg) large bunches celery, washed and chopped (save trimmings for stock)
5 ounces (150g) leek; white part only, washed and chopped (save green parts for stock)
2 ea. garlic cloves, germ removed and roughly chopped
4 ounces (120g) uncured bacon* finely sliced (to make nicer cuts, freeze bacon)
1 Tbsp (15ml) unsalted butter or olive oil
3.6 cups (900ml) stock; veggie or chicken or a mix of both
*Cook more bacon and save it for garnishing if desired; add about 1/3 oz (10g) per serving).
Salt and fresh ground black pepper to taste (go easy on salt; celery does contain sodium). Add seasoning once the soup is blended and strained.
Method
In a hot cast iron dutch oven or pot, saute bacon with butter until it turns brown on medium high heat. Remove the extra bacon for garnishing at that moment if desired. Add leek and garlic and cook for about 5 minutes. Add the chopped celery and cook for 10 minutes. Pour in stock (3.6 cups/900ml) and bring to a boil and cover. Cook for 30 minutes on low heat.
Blending
The use of a powerful blender is recommended in order the get a perfect texture. During the blending process, add 3 tablespoons (45g) of unsalted butter or olive oil. Pass soup through a fine sieve to remove fibers. Season with salt and pepper to taste. Blend for a few seconds right before serving and add garnishing.

Veggie Stock (For chicken stock; watch the chicken stock video).
3.6 cups (900ml) water, celery trimmings, leek green parts and bottoms, 1 bay leaf, a couple of sprigs fresh thyme, 1/2 tsp black peppercorns, 1 parsley stem.
Method
Bring to boil and let simmer for 30 minutes at least; cover. Strain.

Garnishing for 1 Serving
Sautéed bacon / minced chives / celery leaf / 1/2 hard boiled egg (watch the Hard Boiled Egg video), cube the egg white and mash the yolk through a sieve. Add cubed egg white, mimosa yolk, bacon, celery leaf, fleur de sel, fresh ground black pepper / olive oil drops. Bon appétit!

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