CELERIAC SOUP WITH CORIANDER AND CHILLI
I created this for a contest for a British cooking magazine. It's a spicy soup with a Middle Eastern flavour, great for warming your belly when the cold weather rolls in. You could also substitute a root vegetable like turnip for the celeriac.
Provided by Sackville
Categories Onions
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256.9, Fat 12.2, SaturatedFat 2.3, Cholesterol 2.7, Sodium 1007.4, Carbohydrate 29.1, Fiber 5, Sugar 8.2, Protein 10
CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS
Celeriac is a great winter vegetable and it's put to wonderful use in James Martin's creamy soup.
Provided by SoniaLincs
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the soup.
- heat a wide, deep sauté pan or large saucepan until medium hot,.
- add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
- Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
- Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
- Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
- Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
- For the garnish.
- preheat the oven to 200C/400F/Gas 6.
- Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
- Place in the oven and cook for 10 minutes until browned and cooked through.
- Remove from the oven and cool for five minutes until crispy.
- Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
- Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
- Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
- Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
- To serve.
- pile the julienned celeriac into the centre of each of four soup plates.
- Ladle the soup around.
- Crumble the crispy bacon over the top and then scatter over the croutons.
- Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.
CARROT & CORIANDER SOUP
Everyone loves this super healthy soup, perfect for an easy supper
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Nutrition Facts : Calories 115 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium
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