Garlic Veloute with Croutons and Prosciutto

  • 1 oz butter
  • 8 oz. leeks, white part only
  • 12 oz. onions, sliced
  • 4 oz. celeriac (celery root), diced small
  • 10 cloves garlic, minced (15 cloves:  mince 5 more and add after you puree)
  • 1 qt. chicken broth
  • Pinch salt and cayenne pepper
  • Pinch nutmeg
  • 1 c. hot cream
  • 2 egg yolks
  • 1/4 c. cream

Heat the butter in 4 quart non – corrosive pot.  Cook the leek whites, onions and celeriac over low heat.  Add the garlic and continue to cook a few more minutes.  Do not brown the onions.  Add the chicken broth and simmer slowly for another 30 minutes.  Add the salt, cayenne and nutmeg.  Puree in a blender until smooth.  Reheat and add the hot cream.  Adjust the seasonings.  Combine the egg yolks and cream in a 2 quart stainless steel mixing bowl.  Add slowly to the cream soup while whisking to achieve a proper emulsion.  Add more broth if needed.  The veloute should be velvety in texture.

Garnish:

  • 3/4 c. diced stale Italian bread, without crust, small
  • 1 oz. butter
  • 1/2 c. fine julienne of prosciutto
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