Bone Roasters Veloute of Celeriac & Saffron Soup
Ingredients
- 400g Celeriac (peeled and thinly sliced)
- 100g Onion (peeled and thinly sliced
- 800mL Bone Roasters Vegetable Stock
- 200g Whipping cream
- 100g Royal blue potatoes (peeled and thinly sliced)
- 3g Saffron, threads
- Salt (To taste)
- White Pepper (ground, to taste)
- 80g Groundnut oil
Method
1
- In a medium-size pot, sauté the onion with a drizzle of oil. Add saffron threads.
- In the meantime. peel, clean and slice celeriac and potatoes. Put these ingredients in the pot with the onion and then add vegetable stock.
- Bring the soup to a boil, lower the heat, add cream. Cover the pot with a lid and let it simmer for approximately 15 minutes or until the potatoes and celeriac are tender.
- Remove from heat and blend with a high speed blender until smooth.
- Season with salt and pepper. Garnish with crispy celeriac.
- Serve the soup hot.
Time Needed
- 12 mins
Prep - 40 mins
Cook
Difficulty & Yield
- easy
- Serves
6