Celery Mousse Soup with Chicken Meatballs

1. Blending the soup into a frothy mousse also gives it an elegant quality. This hearty soup is a light and invigorating dish that can be served as an appetizer or as a light meal served with some crusty bread. For best results, use an immersion blender of hand blender for pureeing the soup until it is creamy and frothy before adding the meatballs and the other garnish. Pair this with a good bottle of wine like Julienas. Just one of the lovely soup recipes that's also fabulous.

   
   

   The celery soup is made with celeriac, also known as knob celery or turnip-rooted celery. It has similar qualities to the turnip and is milder in flavor than regular celery. You can also use regular celery to make this recipe. In addition to celeriac and celery, the soup is also made with shallots, parsley, garlic, lemon juice, chicken bouillon, white wine, truffle oil, and whipped cream. Black truffle is garnished over the dish when it is finished to keep its earthy characteristics and intense flavor intact. If you don’t have an immersion or hand blender, you can also use a regular blender and puree the soup in batches. Heat the soup again after pureeing before you garnish. You can also pass the soup through a fine sieve to make it creamy and fine.
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   Zuppa Santé - Cardoons soup with meatballs

   
   

   VIVIA1984

   ·

   2 YEARS AGO
   
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   The chicken balls are cooked separately from the celery soup. The ground chicken breasts are mixed with garlic, shallots, coriander, chili pepper, red and yellow peppers, ground parsley, salt and pepper, shaped into balls and then fried until golden and cooked through. Use a nonstick frying pan for cooking the chicken balls and drain them well in a paper napkin or brown paper bag to remove the excess oil before adding to the celery mousse soup.

   
   

   
   

   Recommended Wine

   Julienas

   
   

   Ingredients

   3/4 lbs. celeriac

   2 shallots

   1 teaspoon chopped parsley

   1 black truffle

   1 garlic clovejuice from 

   1 lemon

   2 tablespoons whipped cream

   1 2/3 cups bouillon

   1/2 cup white wine

   1 spoon truffle oil

   Stuffing:2/3 lb. fatted chicken breast

   3 ½ tablespoons yellow and red pepper

   2 tablespoons shallots

   2 garlic cloves

   1 tablespoon chopped coriandersalt, pepperallspice

   1 egg

   
   

   Preparation Instructions:

   
   

   Place chopped celeriac and minced shallots and garlic in a saucepan. Add a teaspoonful of sugar, some salt and pepper, a splash of lemon juice, the chicken broth, some white wine, and the cream. Let it simmer.

   
   

   
   

   
   

   Grind the chicken breast or slice very finely. Season with garlic, shallots, coriander, chili pepper, salt and pepper, ground parsley and red and yellow peppers. Mix well and shape them into meatballs then fry.

   
   

   
   

   
   

   Puree the soup using a hand blender if you want it frothy. Add whipped cream.

   
   

   
   

   
   

   Pour in soup bowls. Garnish with cream. Top with chicken balls and a few chunks of truffles. Sprinkle with a few leaves of fresh parsley.