Celery Mousse Soup With Chicken Meatballs

A 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 vegetable soup recipe by esteemed Chef Johann Lafer makes a perfect marriage of the two ingredients. Paired with a good wine like Julienas, this dish will invigorate your worn out senses and give life to your jaded palate.

You can use either celery or knob celery, also known as celeriac or turnip-rooted celery, when making this appetizer  recipes. Chef Lafer uses celeriac for a white and creamy outcome. He peels and slices the celeriac into small bits and cooks it with garlic, shallots, chicken broth, cream and white wine. He uses a hand blender to mix the soup until it develops into a frothy mousse. If you do not have a hand blender, you can also puree the soup in a standard blender and it will produce the same effect. Some people don’t like their cream of celery soup too pureed and prefer it to have some texture. You can also simply stir the soup to get a lumpy outcome. This is all up to you. A mousse soup, however, will look more attractive when served to guests and connoisseurs of fine dining. The chicken balls flavored with parsley, coriander, and red and yellow peppers will also stand out in a bowl of consistently creamy and evenly smooth soup. Topped with generous shavings of black truffles, the dish is a work of art.

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

Preparation Instructions

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.Usea 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!