How to Make Celery Mousse Soup

One of the healthy meals that will warm your heart and feed your soul, Celery mousse soup with chicken balls and black truffles is the best way to start a sumptuous dinner or luxurious lunch. Celery and chicken go so well together and this gourmet soup recipe by esteemed Chef Johann Lafer makes a perfect marriage of the two ingredients. Paired with a good wine like Julienas, this healthy food  will invigorate your worn out senses and give life to your jaded palate.

Ingredients:

3/4 lbs. celeriac

2 shallots

1 teaspoon chopped parsley

1 black truffle

1 garlic clove

juice 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 coriander

salt, pepper

allspice

1 egg

Directions:

1. Peel and chop the celeriac. Mince the garlic and shallots.Put all of it in a heated sauce pan. 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.

2. To make the garnish for the soup: Grind the chicken breast or cut it up very finely.Season it with garlic, shallots, coriander, chili pepper, salt and pepper, ground parsley and red and yellow peppers. Roll them to meatballs then fry.You can also cook them with coriander leaves to infuse more flavors.

3. Mix the soup. Use a hand blender if you want one for a nice froth. Add whipped cream.

4. When they are all done, arrange them on the soup bowl. Pour some of the cream soup over them. Top witha few chunks of truffles. Then finish by garnishing with a few leaves of fresh parsley. So you’re done with your cream celery soup with chicken balls and black truffles. Bon appétit!