Ceylon Cinnamon Celeriac Soup
photo by ChefLee
- Ready In:
1 large pot soup
- 2 tablespoons light olive oil
- 1 tablespoon salted butter
- 1 large celery root, peeled and cut into 1-inch cubes (celeriac)
- 2 medium shallots, chopped
- 3⁄4 cup celery, chopped
- 2 large garlic cloves, crushed and minced
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ceylon cinnamon
- 1⁄2 teaspoon celery salt
- 1⁄8 teaspoon cayenne pepper (ground red pepper)
- 1⁄4 cup cognac
- 2 1⁄2 cups chicken stock
- 1⁄2 cup heavy cream
- celery & leaves (to garnish) (optional)
- 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).
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