1 large celery root
1 large onion, peeled and diced
2 Tbsp extra virgin olive oil
4 sprigs of fresh parsley
2 cups homemade chicken or pork stock
2 cups cold water
1 egg yolk
2 Tbsp flour
1/3 cup cold water
1/2 cup heavy cream
salt and pepper to taste
• Peel the celery root with a sharp paring knife.
• Rinse and chop into 1/2 inch strips or cubes.
• Place the olive oil in a non stick skillet and add the chopped celery roots.
• Sparingly sprinkle a little salt on the celery root. Keep in mind the stock you will use is salty already. It is better to add salt at the end if needed.
• On medium low heat lightly sauté, stirring often until the celery root is lightly caramelized.
• Meanwhile add the stock and the water to a medium Dutch pot and bring to a simmer.
• When the distinct celery root aroma begins to rise, add the onions and sauté, stirring for one more minute.
• Add the celery root onion mixture to the Dutch pot and cover with a lid.
• Slow simmer soup for 5 minutes or until celery root is tender.
• Remove from heat and let soup cool down a little.
• In the meantime whisk together the egg yolk, 2 Tbsp of flour and 1/3 cup cold water in a small bowl until no lumps remain. If lumps should form, force it through a fine sieve.
• Puree soup in a blender and then place back in the same Dutch pot.
• On very low heat, slowly heat up the pureed soup.
• Ladle a little bit of hot soup into the egg yolk mixture. This will temper the egg yolk so it will not curdle in the hot soup.
• Then gradually add the egg yolk mixture to the soup.
• Slowly simmer for a couple of minutes.
• Adjust the salt and add ground pepper to taste.
• Stir in the heavy cream and serve immediately.
• Some people add a couple of tablespoon of butter to keep skin forming on the top. This is not necessary if you keep the soup covered.
• Keep leftover soup covered and refrigerate it.
• Heat up leftover cream soups slowly just under the boiling point. Do NOT boil once the cream or milk is added to cream soups.