Ceylon Cinnamon Celeriac Soup Recipes

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).

DELICIOUS WATERCRESS & CELERIAC SOUP

Steps:

• Slowly cook the leek & celeriak in oil for 7-8 minutes, until softened. Add stock & bring to the boil. Reduce heat, cover & simmer for 10 minutes, until tender.
• Remove the tough stems from the watercress & discard. Add watercress to the pan & cook for 1-2minutes, until just wilted. Allow to cool a little then whizz in a food processor until smooth.
• Return soup to the pan & reheat. Stir in the cream & season.
• Mix the creme fraiche with the mustard. Ladle soup into bowls & top with the mustardy creme fraiche & a sprinkling of the grated nutmeg.

CREAM OF CELERIAC SOUP

Steps:

• In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
• Add celeriac and cook, covered for 5 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
• Transfer to a blender or food processor and puree in batches.
• Pass through a food mill or sieve for an even smoother soup.
• Return to saucepan, stir in cream and maple syrup.
• Season to taste with salt and pepper.
• Gently heat through.
• Serve in warmed soup bowls.
• Garnish with chives or spring onions.

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 RUTABAGA SOUP

Steps:

• Heat the rutabaga and carrot over medium low until softened. The rutabaga will take on some of the color of the carrot and will also brown slightly. Add small amounts of broth as needed to maintain some moisture in the pan.
• After the mixture has reduced add sugar, fenugreek and onion and heat until the onion is slightly caramelized.
• Remove the pan from heat and let sit until it is cool enough to go into the food processor.
• Add the mixture to the food processor and pulse to mix. Add cream and puree.
• While the mixture is pureeing, return the pan to the burner and add remaining broth and 1 Tsp Salt. Bring to a simmer over med heat.
• Once the mixture is well pureed, stir into the broth, add cinnamon and bring to a slight boil for 5 minutes.
• Sprinkle with cinnamon and salt to taste.

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.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.