Bresc BV

Velouté of celeriac, wild mushrooms and pancetta


  • 700 g celeriac
  • 80 g Bresc Mushroom Mix
  • 50 g Bresc Freshly chopped shallot
  • 1 l chicken stock
  • 1 dl white wine
  • 1 dl manufacturing cream
  • 4 slices pancetta, dried
  • 1 teaspoon thyme
  • olive oil
  • cress
  • salt and pepper

Preparation method

Clean the celeriac and cut into pieces. Fry the shallot gently with the thyme. Add the celeriac and fry them with the shallot and thyme. Add the stock and white wine and allow to cook gently. Puree and strain the soup. Add the cream and season with salt and pepper and olive oil. Make quenelles with the mushroom mix and place them in a bowl. Ladle the soup around the quenelles. Garnish with cress and dried pancetta.

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