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Celeriac soup with cèpes and fritaat

Our advisors created an amuse-bouche of celeriac with cèpes and fritaat.

Ingredients

Poultry stock
1Celeriac
Tempura flour
Cream
10gDried cèpes

Preparation

  1. Clean the celeriac and cut into pieces. Wash the dried ceps and place them in a pan with a splash of cream, letting them infuse gently for an hour.
  2. Sauté the celeriac in butter, then add just enough stock to cover the celeriac. Let it cook gently.
  3. Puree the celeriac and remove half of the puree from the machine (for the fritters). Turn the machine back on and add the warm ceps and cream. Blend into a smooth soup (add extra stock if needed). Season with salt.
  4. Mix the other half of the puree with about a tablespoon of tempura flour to make a batter. Season to taste. Pipe into hot oil using a piping bag to make fritters.