Sharon's Recipes

DECEMBER: Celeriac Vichysoisse

For holiday entertaining with elegance and style, nothing beats a Vichyssoise soup.  You will love this exotic twist on the old classic.

Ingredients:

4 lbs Yukon Gold potatoes
1 lb celriac root (approximately) with skin
4 leeks, 2 lbs ( approximately)
1  1/2  c celery
4 T butter
1/4 cup olive oil
boiling water to cover
2 Knorr ( brand name) vegetable cubes
4 c whole milk
1 c heavy cream
2 t salt plus to taste
1 t black pepper
4 pinches nutmeg

Procedure:

Melt butter and oil together, and saute leeks until soft.

Add veggies, cover pot with waxed paper, and put the lid on (this is called sweating the vegetables and enhances the flavor).   Let them sweat about 5 minutes, stirring periodically so the veggies don’t stick.

Add boiling water to cover, stir, and cook until soft.

Add cream and milk, then puree (in blender, food processor, or with submersion blender).

Salt to taste

Serve cold or at room temperature.

Makes one gallon.

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