J
JaneServings:
6
Prep time:
00:10
Celeriac is transformed it into a creamy and velvety soup
Ingredients
- 1 tbsp olive oil
- 1-1/2 cups (1 medium) onion, chopped
- 1 tsp (2 cloves) garlic, chopped
- 1 celeriac head (2 lbs), peeled, large dice
- 1 medium potato, peeled, large dice
- 1 Coq Au Vin blend
- 4 cups vegetable broth
- 1/2 cup heavy cream or half & half *
- 2 oz toasted hazelnuts, chopped
- truffle oil
Instructions
- Slow Cook: 1) Heat oil in a skillet; soften the onion and garlic for 2 minutes 2) Transfer the mixture to the cooker; add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth 3) Stir, cover and cook on LOW: 5-6 hours or HIGH: 2 1/2 hours 4) Blend to a creamy consistency using an immersion or counter top blender 5) Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.
- Pressure Cook: 1) Heat oil on sauté function; soften the onion and garlic for 2 minutes 2) Add the celeriac, potato, sprinkle in the Coq au Vin blend, stir in the vegetable broth 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes 4) Vent with Quick Pressure Release 5) Blend to a creamy consistency using an immersion or counter top blender 6) Stir in the cream and serve topped with hazelnuts, drizzled with a little truffle oil.
Tips
This is a great appetizer for a seasonal Winter menu.
Substitutions: oat milk makes a plant based creamy alternative to cream
