Roasted Celeriac Velouté

Vegetable Stock

Make vegetable stock

T-43h (03/20 6:00pm) · 1h 30m

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

Equipment: instant pot

1
  • various vegetables, such as carrots, celery, onion, garlic, and herbs (whatever looks good)

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.

Roasted Celeriac Velouté

Make Velouté

T-25.5h (03/21 11:30am) · 1h 30m

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

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

1

Pre-heat oven to 400°F

2
  • 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)
  • Kosher Salt

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.

4
  • 3 tablespoon – extra virgin olive oil
  • 1 count – garlic head, small (bottom chopped off and excess skin removed)

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.

5
  • 2 tablespoon – butter
  • 2 tablespoon – all-purpose flour

In a saucepan, melt butter over medium heat. Add flour and cook, stirring, until a pale blond roux forms and smells lightly nutty.

6
  • 3 cup – vegetable stock

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

10
  • Kosher Salt
  • Pepper

Season with salt and pepper to taste.

11
  • 1 teaspoon – lemon juice, fresh

Add lemon juice to taste (start with 1/2 teaspoon)

Service

Service

T-45m (03/22 12:15pm) · 5m

1

Reheat the soup

2
  • lemon juice, fresh
  • Kosher Salt
  • Pepper

Taste and adjust seasoning if needed before serving

3
  • chili oil

Serve in a small shooter glass with a drizzle of chili oil on top