Celery velouté with poached egg recipe basket (Velouté céleri à l’œuf poché) 3-4 people

15.00 TTC

Basket composition:

  • 1kg of branch celery
  • 1kg of bowl celery
  • 50cl of cream
  • 6 fresh eggs
  • 1 bottle of cider vinegar

Ingredients to add

  • salt
  • pepper

Preparation

  1. Peel the bowl celery, rinse it and cut it into large cubes. Put them in a saucepan and add 1/2 l of water. Salt, bring to the boil and cook for 35 minutes.
  2. Reserve the tender green part of the celery branch. Chop the rest and add it to the pan 2 minutes before the end of cooking.
  3. Mix everything in the blender, incorporating two large spoons of cream. Reserve on very low heat.
  4. To pouch the eggs. Boil water 10 cm high in a frying pan with 1 tsp. of salt and 2 large spoons of cider vinegar, then lower the heat.
  5. Break the eggs separately in bowls and slide them one by one into the simmering water. Let them poach for 3 minutes: using two spoons, pinch the edges of the white to weld them and coat the yolk. Drain the eggs with a skimmer and immerse them in cold water to stop cooking.
  6. Trim the white if necessary.
  7. Pour the velouté into the plates, place an egg in each and sprinkle with the reserved celery leaves.
  8. Add pepper and serve immediately.

 

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