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Celeriac soup with quails eggs & parsley oil


Celeriac soup with quails eggs & parsley oil Recipe

Ingredients:
  • 1l vegetable stock (see below for recipe)
  • 50g butter
  • 500g celeriac , peeled and cut into chunks
  • 1 small onion , roughly chopped
  • 1 garlic clove , roughly chopped
  • 1 medium potato , peeled and roughly chopped
  • 50ml double cream
  • 250ml malt vinegar
  • 12 quail eggs
  • a small bunch parsley
  • truffle oil , to serve
  • crusty bread , to serve
  • olive oil
  • 1 onion , diced
  • 1 leek , diced
  • fennel , diced
  • 1 celery stick, diced
  • 1 carrot , diced
  • 2 garlic cloves , roughly chopped
  • green cabbage , shredded
  • parsley , chopped to make 1 tbsp
  • chives , chopped to make 1 tbsp
  • 1 star anise
  • 10 black peppercorns , crushed
Directions:
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