2 ounces flour
5 cups chicken stock
cucumber, peeled, diced
1/2 cup celery root, peeled, diced
olive-shaped celery root
1 cup chicken stock
3 egg yolks
In a large saucepan, Make a roux with butter and flour. Add
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
Do not boil any longer. Garnish with cooked celery root. Serve at