Ceylon Cinnamon Celeriac Soup

READY IN: 55mins




  • 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).