Velouté Soup with Celeriac & White Dry Wine
There is nothing more enjoyable than a plate of hot soup in the cold winter nights.
Serve velvet soups on your plates and try unique recipes, which in addition to wonderful comfort food is an excellent first course for the festive tables as well!
Steamy, delicious, full of aromas, they cause us to stay home warming us up during the cold winter!
In a heavy-bottomed saucepan, heat the olive oil over medium heat.
Add the celery root, leek and onion and sauté, stirring constantly for 5′-7 ‘.
Towards the end, add the truffle oil.
Quench with the wine and let the alcohol evaporate for 2′-3 ‘.
Add as much water as needed to cover all the ingredients and cook over medium heat for about 30 ‘,so all our ingredients get soft.
Add salt and pepper and leave it so it gets cool.
Melt it with the hand blender.
Bake the cheese slices on the oven grill for a while.
Serve it garnishing with truffle oil, cheese slices and sprinkle with walnuts.
An oak fermented Sherry from Spain and Jerez de la Frontera area which is biological aged under a veil of yeast “flor” and furthermore oxidative ageing in Solera system. Over 16 years old (10 biological + 6 oxidative).
Amber color, intense notes of baked pastry and roasted nuts with tastes of coffee, toffee and butter scotch are accompanied by balanced acidity.
Perfect match with the festive soup , slightly chilled !
