Verona Celery Cream

Serves 6:
1 celeriac (Verona Celery)
1 lemon
2 potatoes
70g of butter or margarine
1 onion
1 tablespoon flour
salt
pepper
1 liter of broth
200g of cream
2 egg yolks
a few slices of bread for the croutons

Peel the celery, cut into small pieces and put it in water acidulated with lemon juice because it gets dark. Peel and cut into chunks the potatoes. Melt 40g of butter in a saucepan and add the minced onion (cleaned), sauté then add the celery and potatos stew making a very low heat. Cover everything with the broth salt and pepper and cook for 30 minutes. add a bit of oil  for fry if needs.

While cooking chopped slices of bread into pieces not too big and fry in the remaining butter, add a bit of oil  for fry if needs. After 30 minutes, picked up a bit of broth and dilute with a tablespoon of flour, put into the pot and cook 5 minutes.

Remove from heat and pass everything in the blender.

Pick up the mix into the cooking pot and make boiling. In the meantime, softened 2 egg yolks with the cream and add to the celery. Add more pepper and cream accompanied with croutons fried in butter.

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