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Celeriac soup with a sage beurre noisette Recipe

  • 1

    Slice the shallot and dice the garlic. Remove the skin from the celeriac and dice into 1cm cubes. Strip the thyme leaves from the stalks.

  • 2

    In a saucepan, sweat the shallot with butter until the shallot is soft and translucent. Add the garlic and the thyme and cook for a further minute.
    Add the celeriac and sweat for 5 minutes and then cover with the milk. Cover the pan with a lid and simmer for 20 minutes. When the celeriac is completely soft, blitz in a food processor until smooth and velvety. Add salt and pepper to taste.

  • 3

    Pick the sage leaves and discard the stalks.

  • 4

    For the beurre noisette: heat the butter with a pinch of salt and the sage leaves in a small saucepan. Cook until the milk solids in the milk turn a dark brown.

  • 5

    Serve the soup with a drizzle of the butter and a few crisp sage leaves.

Chef's tip

«Add some toasted pine nuts to your beurre noisette for additional flavour and texture.»

A cream of celeriac soup served with a crispy sage leaf beurre noisette garnish.

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(15 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Celeriac(s) : 1 whole
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Semi-skimmed milk : 500 ml
  • Fine salt : 3 pinch(es)
  • Thyme sprig(s) : 6 whole

    For the garnish(es)
  • Sage : 1 bunch
  • Unsalted butter : 100 g
  • Fine salt : 6 pinch(es)
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