Best Cream Of Celeriac Soup With Crispy Pancetta And Croûtons 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).

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.