Ceylon Cinnamon Celeriac Soup

1. 1

   Melt butter with the oil in a large texas skillet over medium heat.

2. 2

   Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon. Stir and then turn the heat down to low.

3. 3

   Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.

4. 4

   After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.

5. 5

   Add the cognac and turn the heat up to medium. Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Serve with celery stalks and leaves as garnish. (optional).

* Per serving · 4 servings · Values may vary.