Blue Crab Velouté With Celery Root recipes
Ingredients
- 6 tablespoons extra-virgin olive oil
- 2 pounds small blue crabs, halved crosswise
- 1 large onion, halved and thinly sliced
- 1 large celery rib, finely chopped
- 8 large parsley sprigs, tied in a bundle
- sea salt
- 1 cup dry white wine
- 4 cups water
- 4 ounces celery root
- 1 tablespoon fresh lemon juice
- 4 ounces sourdough bread, torn or cut into rough 1-inch cubes
- 1/2 cup heavy cream
- parsley sprigs
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