This recipe is courtesy Chez Joly.
Ingredients:
- 1
1/2-pound celery root
- 1/2
pound shallots
- 2 celery
ribs
- 1/2
stick unsalted butter
- 8 cups
water
- 1
tablespoon fresh lemon juice, or to taste
- 1 cup heavy cream
Instructions:
With
a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice
shallots and chop celery ribs.
In
an 8-quart heavy pot, cook vegetables in butter with salt and pepper to taste
over moderately high heat, stirring, until soft and lightly golden, about 6
minutes. Add water and boil, uncovered, until celery root is very tender, about
15 minutes.
In
a blender, purée mixture in batches (use caution when blending hot liquids)
until smooth, transferring to a large saucepan. Stir in lemon juice, cream and,
if necessary, more water to reach desired consistency. Season soup with salt
and pepper and top with pear compote.
Pear Compote
Ingredients:
- 2 tbs butter
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 1/2-inch piece vanilla bean,
split lengthwise
- 2 firm but ripe Anjou or Comice pears, peeled,
halved, cored, cut into small dice
- 2 tbs brandy
Instructions:
Heat butter in a 12-inch heavy skillet over medium-high heat until foam
subsides. Then sauté pears and spices, stirring occasionally, until just
beginning to brown, 2 to 3 minutes. Stir in sugar and brandy and cook over high
heat, stirring, until juices are deep golden and pears are tender, about 5
minutes.
