04/16/2026
Celery Root Velouté
1. In a large pot, melt the butter over medium-low heat. Add the celery root seasoned with salt and pepper, and cook for 5 minutes. Pour the milk and chicken stock and bring the soup to a simmer. Cover,reduce the heat and simmer until the celery root is tender, about 20 minutes.
2. Purée the soup, preferably using an immersion blender. Stir in the mustard and seasoning, salt and pepper as needed. Serve hot, drizzling each portion with a little bit of olive oil and sprinkling with a pinch of piment d’Espelette. Top each bowl with a slice of bacon 🥓.
3 tablespoons tablespoon salted butter
1 celery root peeled and cut into small cubes
Fine sea salt and freshly ground black pepper
2 cups whole milk
3/4 cup chicken stock
1 tablespoon Dijon mustard
Extra virgin olive oil
Piment d’Espelette or mild chile powder
6 slices bacon cooked until crisp
📸: Steven CW Taylor
Venue 🌳: The Apiary
With Karina Puente
Culinary Art: Sol Sim-Baffi .ny
