👨🍳 Method
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1
Cut the onion, celeriac, and potatoes into 2 cm dice (brunoise).
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2
Set aside some potato dice for garnish.
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3
Melt butter in a pan and sweat the vegetables without browning.
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4
Deglaze with stock and bring to a boil.
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5
Simmer gently for 20 minutes.
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6
Blend the soup and press through a coarse sieve.
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7
Season with pepper and salt.
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8
Return to a boil.
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9
Add some cream and a generous piece of butter.
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10
Blend thoroughly with an immersion blender.
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11
Cook the remaining potato dice until tender in salted water.
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12
Remove the eel from the bones and cut into 3 cm pieces.
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13
Whip the cream until half stiff.
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14
Fold in the horseradish puree and season with pepper and salt.
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15
Place a quenelle of cream in each bowl.
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16
Top with the small potato dice.
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17
Add the eel pieces and garnish with a sprig of dill.
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18
Serve the soup in a pitcher at the table.
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