Celeriac Cream Soup with Durant Orange Fused Oil and Fennel Pollen
YIELD
PREP TIME
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1 tbsp Durant Orange Fused Olive Oil
1 large celery root/celeriac, peeled and diced
1 shallot, minced
1 cup white wine (Viogner or Chardonnay)
1 tsp Durant Fleur de Sel or Pink Himalayan Salt
0.50 tsp ground white pepper
1 qt heavy cream
for finishing: Durant Orange Fused Olive Oil & fennel pollen
In a heavy bottom stock pot, slowly sweat the minced shallot and diced celery root until beginning to soften, then add the white wine and cook over medium heat until reduced by half.
Add the heavy cream, sea salt and white pepper and cook slowly until the celery root is completely softened.
Transfer to a blender and blend until perfectly smooth, adding water to thin to desired consistency.
Adjust the seasoning and serve warm with a float of more Durant Orange EVOO and a pinch of fennel pollen. Enjoy!
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