A few days ago, we dined at Cail Bruich. As a wee starter, they served a lovely little veloute that was just perfect for the weather we’ve been having in Glasgow. I was eager to attempt a recreation and mine came out slightly different but equally delicious.
- 1 tsp butter
- 500g of celriac, finely diced.
- 1/2 can of chestnut puree
- 1 generous splash of vegetable bouillon stock or a stock cube
- Splash of double cream or whipping cream
- salt, pepper, and cayenne pepper to taste.
- 1 tart apple, such as Bramley.
- In a pot, melt the butter.
- Add the celriac and allow to soften slightly (it’s okay if it becomes slightly golden, but not brown).
- Add chestnut puree, seasoning, and stock, then cover with water.
- Bring to a boil and simmer until celriac edges become slightly softened.
- Zizz until smooth. Mix in cream.
- Peel and chop apple into tiny dice just before serving. Add a heaped teaspoon of apple (about one quarter of a small apple) to each bowl before serving. Pour in soup.
- Serves four.