Sunday, December 07, 2008

Celeriac, Celery and Cilantro Soup

Copyright 2008 by Cooking With The Single Guy

Ingredients
1 celeriac (or celery root), peeled and diced
4 stalks of celery, chopped (about 1.5 cups)
2 leeks (white portion, about 2 cups), rinsed and cleaned, diced
1/2 cup cilantro, minced
2 (14 oz.) cans of chicken broth
2 cups of water
2 T extra virgin olive oil
salt for seasoning

In a large saucepan, warm olive oil over medium high heat and then add diced leeks, cooking to soften (about 2 to 3 minutes). Then add broth, water, celeriac and celery. Cook at medium heat for about 30-35 minutes until celeriac is soften.

Remove pot from heat and with a hand blender, puree soup until silken. (Or pour a few cups at a time into a blender and puree in batches.) A minced cilantro to blend in and serve. Season with salt and pepper per your taste.

Makes 4 to 5 servings.

TIP: If you're going to freeze some of the soup for later, don't add the cilantro when freezing. Just freeze the base soup, and when reheating, add the minced cilantro in the end.

SILKY SOUP: You might want to run your soup through a sieve for extra smooth soup.

2 comments:

Anonymous said...

What is the point of adding celery? Celeriac has such a celery flavor on it's own.

Chef Ben said...

True, so it's really just for overkill. :)