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serves 6
2
ounces butter
2 ounces flour
5 cups chicken stock
1 medium
cucumber, peeled, diced
1/2 cup celery root, peeled, diced
18
olive-shaped celery root
1 cup chicken stock
3 egg yolks
1 cup
heavy cream
In a large saucepan, Make a roux with butter and flour. Add
chicken stock.
Whisk and bring to a boil. Add diced cucumber and celery
root. Simmer for 40 minutes.
Puree in blender. Cook the olive-shaped celery
root in chicken stock. Combine egg yolks and heavy cream.
Whisk in boiling
soup.
Do not boil any longer. Garnish with cooked celery root. Serve at
once.
