Celeriac Soup With Coriander And Chilli Recipes

CELERIAC SOUP WITH CORIANDER AND CHILLI

Steps:

• In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
• Stir in the cumin and season with salt and pepper.
• Add the celeriac, along with the chicken broth and water.
• Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
• Remove from the heat and use a handblender or food processor to puree the soup until smooth.
• Stir in most of the chopped coriander and milk.
• Adjust the seasoning with more salt and pepper, if needed.
• Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

CEYLON CINNAMON CELERIAC SOUP

Steps:

• Melt butter with the oil in a large texas skillet over medium heat.
• Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon. Stir and then turn the heat down to low.
• Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.
• After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.
• Add the cognac and turn the heat up to medium. Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.
• Add the stock and bring up to a boil then reduce the heat to a simmer and simmer until the vegetables are very tender, about 15-20 minutes.
• Put the soup in the food processor in two batches (never go past the fill line with liquid in the processor or it will run out and overflow with a mess). Puree the soup until smooth.
• Add the puree back to the skillet and add the cream. Stir until blended and creamy then heat through on low to medium low heat.
• Serve with celery stalks and leaves as garnish. (optional).