Celery cream soup & French toast brioche
serves 4
Preparation time: 15 min
Cooking time: 25 min
- 2 celeriac plants
- 2 thick slices of gluten-free brioche
- 4 slices bacon 1 lemon (zest)
- 1 cl fresh goat's, sheep's or vegetable cream
- 50 g walnut kernels
- Walnut oil
- olive oil
- Flower of salt
- Freshly ground pepper
1 - To make the velouté: peel the celeriac, cut into quarters and steam for 20 min on Marion's Vitalizer (adjust the cooking time if you're using a casserole dish). Blend with the cream. Season with fleur de sel and pepper to taste, and keep warm.
2 - Prepare the brioche: cut the brioche into large sticks. Brown them in olive oil in a non-stick frying pan. Brown on all sides and season with fleur de sel and freshly ground pepper.
3 - Cut the slices of bacon into petals and place them on the still-warm brioche sticks.
4 - To serve: pour the velouté into soup plates. Grate the lemon zest over the top. Accompany the velouté with brioche sticks, surround with a few walnut kernels, and garnish with a few drops of walnut oil.
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