Make soup from the equal amounts of potatoes, celeriac,
leeks and onions. Top up the soup kettle with chicken broth.
Simmer for half an hour until vegetables are tender.
Blend the soup and pour through a fine sieve into a pot. Add
cream. Season with salt and pepper and reduce slightly.
In the soup plate: finish the soup plates with cooked beet cut
into jullienne, smoked duck finlets and parsley
celeriac soup with finettes and beetroot
cream
salt & pepper
red beet
parsley
duck finlets
taste and tradition
the fiery passion
Make soup from the equal amounts of
potatoes, celeriac, leeks and onions. Top up
the soup kettle with chicken broth. Simmer for
half an hour until vegetables are tender.
Blend the soup and pour through a fine sieve
into a pot. Add cream. Season with salt and
pepper and reduce slightly.
In the soup plate: finish the soup plates with
cooked beet cut into jullienne, smoked duck
finlets and parsley
celeriac soup with
finettes and beetroot
cream
salt & pepper
red beet
parsley
duck finlets
taste and tradition
the fiery passion
