Celeriac Soup With Coriander And Chilli Recipes

FRENCH ONION SOUP WITH CELERIAC

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
• Preheat the oven broiler.
• Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
• Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

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.

CHICKPEA SOUP WITH CORIANDER & LIME

Steps:

• Cream together the butter, fresh coriander, lime zest and seasoning. Spoon onto greaseproof paper and roll up into a sausage shape. Place in the freezer.
• Heat oil in a pan, then fry onion for 2-3 mins until softened. Add pepper, garlic and 1 chilli. Cook for 2-3 mins, stirring, then add ground coriander and cumin and cook for a further min.
• Stir in chickpeas and stock. Bring to the boil, then simmer, uncovered, for 15 mins. Whizz with a hand blender until smooth. Return to the pan to heat through. Stir in the lime juice, then season. Serve topped with a slice of the butter, remaining chilli and fresh coriander. Serve with warm pitta bread.

CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS

Steps:

• For the soup.
• heat a wide, deep sauté pan or large saucepan until medium hot,.
• add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
• Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
• Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
• Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
• Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
• For the garnish.
• preheat the oven to 200C/400F/Gas 6.
• Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
• Place in the oven and cook for 10 minutes until browned and cooked through.
• Remove from the oven and cool for five minutes until crispy.
• Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
• Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
• Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
• Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
• To serve.
• pile the julienned celeriac into the centre of each of four soup plates.
• Ladle the soup around.
• Crumble the crispy bacon over the top and then scatter over the croutons.
• Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.