Cream of celeriac with smoked duck breast
A creamy celeriac soup served with smoked duck breast and reduced balsamic vinegar.
X 6 people 
45 Min
Rank 
starter
Recipe: cream of celeriac with smoked duck breast
Ingredients cream of celeriac with smoked duck breast
| Celeriac(s) : 1 Whole | Slice(s) of smoked duck breast : 18 Whole | Shallot(s) : 2 Whole | Unsalted butter : 20 gram(s) | Double cream : 100 Millilitres | Reduced balsamic vinegar : 20 Millilitres | Fine salt : 6 Pinch(es) | Freshly ground black pepper : 6 Turn(s) |
Recipe : Cream of celeriac with smoked duck breast
Peel the shallots and the celeriac. Thinly slice the shallots. Cut the celeriac into small dice.
In a large pan, sweat the shallots with a knob of butter and a pinch of salt. Add the celeriac and cook for 2 minutes before adding enough water to cover the celeriac. Cook for 20 minutes. Once the celeriac is cooked, add the cream and bring to the boil. Blend until smooth and then check the seasoning.
Serve the soup topped with slices of smoked duck breast. Finish with a little reduced balsamic vinegar and freshly ground pepper.
Chef's tip Cream of celeriac with smoked duck breast
Try adding chopped fresh chives or sage to this soup just before serving.
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