Roasted Celeriac Velouté

Make vegetable stock

Start: T-43h (03/20 6:00pm) | Duration: 1h 30m

Storage: Store vegetable stock in an airtight container in the refrigerator for up to 1 week.

Ingredients Steps
1. Chop all the vegetables into large chunks
2. Place the vegetables in instant pot and cover with water
3. Cook at pressure for 45 minutes, with natural release
4. Strain the vegetables, reserving the liquid as vegetable stock.

Make Velouté

Start: T-25.5h (03/21 11:30am) | Duration: 1h 30m

Follows: make-stock

Storage: Store soup in an airtight container in the refrigerator for up to 1 week.

Equipment: half sheet pan, aluminum foil, high speed blender, fine sieve

Ingredients Steps
1. Pre-heat oven to 400°F
  • Kosher Salt
  • 1 tablespoon neutral oil
  • 1 count celery root - cleaned, peeled and cut into relatively equal cubes
  • 1/2 count sweet onion, large - cut into quarters
2. Toss the onion and celeriac cubes in neutral oil and salt, distribute evenly on sheet pan
3. Place in the oven and roast until tender and lightly browned at the edges, about 30 to 40 minutes.
  • 1 count garlic head, small - bottom chopped off and excess skin removed
  • 3 tablespoon extra virgin olive oil
4. Add the EVOO to a small ramekin and place the garlic cut side down. Salt with sea salt. Cover with aluminum foil and bake with the rest of the vegetables until cloves are soft and lightly golden, about 35–45 minutes.
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
5. In a saucepan, melt butter over medium heat. Add flour and cook, stirring, until a pale blond roux forms and smells lightly nutty.
  • 3 cup vegetable stock (see above)
6. Gradually whisk in warm vegetable stock and simmer for 10 to 15 minutes to form a smooth velouté base.
7. Add the roasted vegetables and garlic (with oil) to the velouté base and simmer gently for 5 to 10 minutes.
8. Transfer the mixture to a high speed blender and blend until completely smooth, adding additional vegetable stock as needed to reach a silky, pourable consistency.
9. Press through a fine sieve to make sure your soup is very creamy
  • Kosher Salt
  • Pepper
10. Season with salt and pepper to taste.
  • 1 teaspoon lemon juice, fresh (to taste)
11. Add lemon juice to taste (start with 1/2 teaspoon)

Service

Start: T-45m (03/22 12:15pm) | Duration: 5m

Follows: make-veloute

Ingredients Steps
1. Reheat the soup
  • lemon juice, fresh
  • Kosher Salt
  • Pepper
2. Taste and adjust seasoning if needed before serving
3. Serve in a small shooter glass with a drizzle of chili oil on top