Cream of Celeriac Soup with Black Butter Tilapia
Cream of Celeriac Soup with Black Butter Tilapia
Ingredients
- 6 cups (1.5 litres) celeriac, peeled and cubed
- 1 onion, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 litres) chicken broth
- 1 large potato, peeled and cubed
- 1/2 cup (125 ml) 35% or 15% cooking cream
- Salt and pepper
- 2 tilapia fillets
- 1/4 cup (60 ml) butter
- 3 tablespoons (45 ml) sliced almonds
- 2 tablespoons (30 ml) dried currants
Instructions
- In a large saucepan, cook the celeriac and onion in the butter for about 5 minutes. Add the broth, potatoes and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Add the cream. Season with salt. Keep warm.
Cream of Celeriac Soup with Black Butter Tilapia