Celery cream soup & French toast brioche

Arnaud Tabarec | 2/1/23

serves 4

Preparation time: 15 min

Cooking time: 25 min

2 celeriac plants
2 thick slices of gluten-free brioche
4 slices bacon 1 lemon (zest)
1 cl fresh goat's, sheep's or vegetable cream
50 g walnut kernels
Walnut oil
olive oil
Flower of salt
Freshly ground pepper

1 - To make the velouté: peel the celeriac, cut into quarters and steam for 20 min on Marion's Vitalizer (adjust the cooking time if you're using a casserole dish). Blend with the cream. Season with fleur de sel and pepper to taste, and keep warm.

2 - Prepare the brioche: cut the brioche into large sticks. Brown them in olive oil in a non-stick frying pan. Brown on all sides and season with fleur de sel and freshly ground pepper.

3 - Cut the slices of bacon into petals and place them on the still-warm brioche sticks.

4 - To serve: pour the velouté into soup plates. Grate the lemon zest over the top. Accompany the velouté with brioche sticks, surround with a few walnut kernels, and garnish with a few drops of walnut oil.

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