by Katherine Frelon
Veloute is a smooth and creamy soup. This recipe features celeriac. If you’re not familiar with celeriac it is a turnip-root vegetable or sometimes referenced as a celery nob. I love to serve this with warm spiced bread and curl up in front of the fire. Watch my video to see this dish come to life. Let me know what you think of this recipe below!
Ingredients (Serves 8)
1 whole celeriac, peeled, and thinly sliced
splash of lemon scented olive oil
1 onion, peeled and finely chopped
1 glass of white wine
1 l vegetable or chicken stock
½ l cream or milk
sprigs of fresh chervil or other green herb
fresh sea salt & black pepper
Melt the butter & heat the oil in a large heavy bottomed saucepan.
Add the onion and soften without colouring.
Add the celeriac and mix well.
Add the white wine and vegetable/chicken stock.
Cover and simmer for 20 minutes.
Puree the celeriac, adding most of the cream/milk to the soup.
Warm through and serve into warm bowls.
Decorate with a swirl of cream and a little lemon olive oil.
Top with 2 sprigs of chervil
Serve with some delicious warm spiced bread.