This soup is the perfect winter soup, delicious and comforting. It’s also a brilliant way to share a tenderloin with your family or friends. Everyone gets a little mouthful of heaven.
You can you use any type of deer for this recipe, but fallow deer is my favourite.
Peel the the celeriac and cut it into 2 cm cubes.
Heat a couple of tablespoons of olive oil in a saucepan and sauté the onion till translucent.
Add the garlic and sauté for a minute. Ad the celeriac cubes , the thyme and season with salt and pepper. Ad the stock, so it just covers the vegestables and the it simmer till the celeriac is soft and tender. Ad the double cream, let it simmer for 5 minutes and check the seasoning.
Remove the thyme sprig and transfer the soup to a blender. Blend the soup till it’s smooth.
Check the seasoning again.
Rub the tenderloin with olive oil and season with salt and pepper.
Heat a frying pan till it starts smoking. Fry the tenderloin on a dry pan for 1-2 minutes on each side, till it’s medium rare. Let the meat rest for 5 minutes.
Serve the soup in a bowl with a few slices of the tenderloin. Ad a few sprigs of sorrel and chervil, and drizzle with good olive oil.
1 white onion, finely diced
1 garlic clove, finely chopped
1 sprig thyme
500ml chicken og veg stock
120ml double cream
2 tenderloin of fallow deer
herbs, such as sorrel, chervil or what you like
good olive oil
salt and pepper