INGREDIENTS
1 bunch celery
3 leeks
2 onions
3 cloves garlic
4 tablespoons butter
Water, as needed
Crème fraiche, as needed
Cream, as needed
Salt and pepper to taste
Salsa Verde:
3 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped chervil
1 tablespoon chopped chive
Olive oil, to cover
1 shallot, finely minced
Champagne vinegar to cover
Salt, to taste
DIRECTIONS
1. Sweat out leeks, onion and garlic in butter.
2. Add water to cover.
3. Bring to a simmer, add celery and cook until celery is fully soft.
4. Puree in blender, using a bit of water, cream and crème fraiche (adding as much as you like, depending on desired richness and consistency)
5. Salt and pepper to taste
Salsa Verde:
1. Cover all herbs in oil
2. Macerate shallot in champagne vinegar and salt.
3. Add shallot to oil/herb mix at last minute to prevent discoloring
To Plate:
Spoon a dollop of Salsa Verde on top a bowl of Velouté. Drizzle with lemon oil.
© 2011 NAOMI POMEROY
Posted on AllTopChef.com
