Celery Purée
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 grams celery hearts (blanc de céleri)
- 1.5 liters white consommé (consommé blanc)
- 350 grams potatoes
- butter
Instructions
- Slice the celery hearts and blanch them lightly. Drain thoroughly and braise gently in butter. Moisten with the white consommé. Add the potatoes for binding and continue cooking gently until tender. Pass the mixture through a fine sieve (étamine). Finish by swirling in cold butter (monter au beurre) at the moment of service. This purée may also be prepared as a cream soup or as a velouté (silky blonde sauce base).