THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Celeriac velouté (traditional method & Thermomix)
Description
When the wind whistles around the house and the cold sets in, there's nothing more comforting than a hot soup. This simple, economical celeriac soup is a speciality often found in Austrian kitchens. The addition of onion, smoked bacon and spices makes it particularly fragrant and filling. A perfect soup for warming up the whole family.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Dice the potatoes and celeriac and slice the carrot. Place the vegetables in a saucepan with the cold stock and cook until tender.
2. Meanwhile, fry the onion and smoked bacon in the butter. Add the cumin, parsley, marjoram and garlic and brown well. Season with salt and white pepper.
3. Add the gherkin. Blend the soup or serve with the chopped vegetables, depending on the texture you prefer.
4. Divide the soup between plates and garnish with the onion and smoked bacon mixture.
THERMOMIX® METHOD
Preparation with the Thermomix
1. Place the parsley in the bowl and chop for 10 seconds on speed 10. Set aside.
2. Place the potatoes, celeriac, carrot, gherkin, water and stock cubes in the bowl. Cook for 20 mins / 120°C / speed 1.
3. Blend for 1 min / speeds 4 → 7 (increasing gradually).
4. Meanwhile, fry the butter, onion and bacon in a pan, adding the garlic, cumin and marjoram.
5. Serve the soup, garnished with the onion and bacon mixture.
