CELERY ROOT SOUP
INGREDIENTS 8 large celery root, peeled and cut into 2-inch cubes 1/2 white onion, sliced 2 oz unsalted butter 3/4 gallon vegetable stock 1/4 gallon heavy cream 1 oz of 1/2 cubes of foie gras 1 tsp bourbon maple syrup 1/2 Tbsp peanuts, toasted Salt and pepper to taste Fresh chives
METHOD In a large pot on medium heat, melt butter and add onions. Cook until soft but no color. Add celery root and vegetable stock and sim- mer for 30 minutes. Add cream and simmer for an additional 10 minutes. Blend until smooth and season to taste. Keep warm.
Heat up a small dry pan until just smoking and add seasoned foie gras and sear on all sides quickly, remove and place on a paper towel. To plate, ladle soup into bowl and place foie gras on top. Drizzle with the syrup and top with fresh chopped chives and the toasted peanuts.
Executive Chef Mikey Stern Michael’s
Santa Monica, CA
36
Culinary Trends | Mid Winter 2011
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48