With family and friends coming in for the holidays, many of us are thinking of ways to make the holiday meals extra memorable. From aperitif bites to unique desserts – there are plenty of opportunities to get the crowd excited to eat from start to finish.
The recipes in our November/December issue offer classic French options to fill the whole holiday menu. To see the full collection of recipes, it’s not too late to subscribe to the magazine – whether you order a print or digital copy, you will instantly have access to the digital version after purchase.
To get a taste of what is on the MFCH Christmas menu, we’re offering one course here for your enjoyment! This starter soup made with celery root and leeks provides a woody, pungent flavor to light up the taste buds at the onset of the meal. Pairing it with a side of decadent truffle butter spread over soft brioche gives it the ultimate indulgence. If you have the magazine, see pages 96 to 101 for the full holiday menu.
- 2 celeriacs (celery root)
- 1 garlic clove
- 1/2 medium leek
- 4 tbsp (50 g) butter
- 1/4 gallon (1 L) whole milk
- 8 small brioche rolls
- Salt & pepper
- For the Truffle Butter:
- 1/2 cup (100 g) butter, softened
- 1 oz (25 g) shaved black truffle
1. Peel the celeriacs and cut into chunks. Clean and finely slice the leek. Mince the garlic.
2. Sweat all the vegetables together, without browning, until soft. Pour in the whole milk and add in water, as needed, until everything is covered. Season very lightly with salt and pepper and bring to a low simmer.
3. Cook for 25 to 30 minutes, until the vegetables are very soft, then blitz in a blender (or with a hand-held version) until completely smooth. Add the 4 tablespoons of butter and additional seasoning to taste.
4. Toast the brioche rolls and make the truffle butter by mixing the shaved truffles with the softened butter.
5. Pour the soup into bowls and serve immediately, along with the brioche rolls and butter.
You can also make this soup with artichokes, potatoes or turnips - or a mix of all three
Recipe by Trish Deseine & photo by Sarah Crosetti