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.

Home