Celeriac Soup With Crispy Lemon Zest And Lemon infused Oil recipes
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 shallots – skinned, quartered and finely sliced
- 2 large garlic cloves – skinned and finely chopped
- 1/2 cup dry white wine
- 8 oz (225 g) white potato (1 medium) – peeled and cut in 1″ cubes
- 1 1/2 lbs (680 g) celeriac (2 medium) – peeled and cut in 1″ cubes
- 3 1/2 to 4 cups spring water
- 2 cups vegetable stock
- 1 1/4 teaspoons sea salt or to taste
- ground black pepper
- 2 tablespoons olive oil
- 2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16″ julienne slices
- oil
- lemon
Instructions
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