Food recipes

Celeriac and pear iced soup with gratin Saint-Marcellin


Here is a sweet and savory soup that is both original and fragrant, easy to make and full of freshness.

Ingredients for 4 persons :

  • 550 g of celery ball
  • 2 ripe pears (1 for the soup, 1 for the slices)
  • 45 cl of fresh milk
  • 2 tablespoons of olive oil
  • ¼ new onion
  • 60 cl of water
  • ½ vegetable bouillon cube
  • 1 pinch of fleur de sel
  • 1 pinch of white Malabar pepper
  • 1 sprig of thyme

> Sweat and brown the chopped onion in a saucepan with olive oil.

> Add the celery and pear, peeled and cut into cubes.

> Cover with milk and cook, covered, for about 30 minutes over low heat.

> Mix, add the water and the ½ vegetable stock cube.

> Salt and pepper. Check the seasoning. Adjust.

> Let the soup cool for 1 hour in the refrigerator

> Pour the frozen celery soup into oven-safe bowls, place a few slices of Saint-Marcellin on the surface.

> Heat your oven to the grill position, slide the bowls on the baking sheet to the highest level to brown the cheese.

> When ready to serve, cut the pear into thin slices without peeling it.

> Add them to the frozen soup. Sprinkle with a little fresh thyme.

Enjoy immediately.

Recipe: Sébastien Gaudard

Video: Celeriac, Kale, Barley And Apple Broth (October 2020).