CookEat Recipe
Cream of Celeriac with Ham
A smooth celeriac and potato soup enriched with milk and cream, poured over tiny bread croutons.
Method
Steps
Step 1
Wash the vegetables. Peel the four medium carrots and two small turnips, leaving them whole. Peel the two onions and parsley root. Trim and thoroughly wash the three leeks. Trim the roots and stale outer parts from the two whole celery heads, separate their ribs and wash well. Put the three pounds of raw veal bones in a stockpot large enough for the five gallons of water and all the vegetables, with room above the liquid. Add the five gallons of cold water, bring to a boil and carefully skim off the scum.
Step 2
Add the prepared carrots, turnips, onions, parsley root, leeks and celery. Cover and cook at a slow boil for four hours. Strain through cheesecloth into clean heatproof containers. Measure two quarts of the finished hot broth for the soup. Keep the measured broth covered at 140°F or above until needed. Divide the remaining broth into small shallow containers, cool rapidly in an external ice-water bath and refrigerate promptly at 40°F or below, within two hours of cooking. Keep the ice water outside the containers.
Step 3
Wash, peel and finely slice the three celeriac roots, removing the rough outer skin and small roots. Peel and slice the onion. Trim, wash and slice the two leeks. Peel and slice the two raw potatoes. Put these vegetables in a saucepan with the two parsley branches, chervil branch, two bay leaves and two ounces of uncooked cured unsmoked ham cut into small pieces.
Step 4
Pour in the measured two quarts of finished white broth and the separate quart of water. Add the teaspoon of salt, half teaspoon of ground black pepper and saltspoon of freshly grated nutmeg. Mix lightly, cover and boil gently for one hour and a half, until the vegetables are tender and the ham reaches at least 70°C for two minutes.
Step 5
Press the soup through a sieve into a clean vessel, then through a fine conical strainer into another saucepan. Put on the heat, add the two gills of milk, half gill of cream and separate half ounce of butter. Mix well and boil for five minutes. Keep hot at 140°F or above while finishing the croutons.
Step 6
Cut the four slices of plain white bread into exceedingly small, even dice. Heat the tablespoon of clarified butter thoroughly in a small frying pan, add the bread and fry gently until golden. Drain well. Put all the freshly prepared croutons in the soup tureen, pour the hot soup over them and serve immediately.
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