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Categories:Viewed: 20 - Published at: 4 years ago
Ingredients
- 4 tablespoons butter
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon curry powder
- 1-2 teaspoon ground cumin
- Salt and pepper to taste
- 1 1/2 pounds celery root, peeled and cut into 1-inch chunks
- 6 cups chicken or vegetable stock
- 1 cup milk, half and half, or cream, or to taste
- 1/4 cup cilantro or parsley for garnish
Method
- Heat the butter in a large saucepan or other heavy pot over medium heat until foaming, then add the onion. Saute for a minute until it begins to soften, then add the garlic and continue cooking until the onion is soft, 3-5 minutes more. Add the curry powder, cumin, and a pinch of salt and pepper and stir well into the onions. Cook until the flavors marry and the spices are fragrant but not burned, about one minute more.
- Add the celery root and stock and bring the mixture to a boil, then simmer until the celery root is tender, 15-20 minutes.
- After cooling the mixture slightly, transfer to a blender (or use an immersion blender) and puree until smooth. Return soup to the pot and stir in milk, half and half, or cream, to taste. Season with salt and pepper if necessary. Serve garnished with cilantro or parsley.
