Verona Celery Cream
2020-04-24 18:10:23
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
- 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
Instructions
- 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 potatoes 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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