Ceylon Cinnamon Celeriac Soup Recipe

Name: Ceylon Cinnamon Celeriac Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light olive oil; 1 tablespoon salted butter; 1 large celery root, peeled and cut into 1-inch cubes (celeriac); 2 medium shallots, chopped; 3/4 cup celery, chopped; 2 large garlic cloves, crushed and minced; 1/4 teaspoon black pepper; 1/8 teaspoon ceylon cinnamon; 1/2 teaspoon celery salt; 1/8 teaspoon cayenne pepper (ground red pepper); 1/4 cup cognac; 2 1/2 cups chicken stock; 1/2 cup heavy cream; celery & leaves (to garnish) (optional)

Servings: persons

2 tablespoons light olive oil
1 tablespoon salted butter
1 large celery root, peeled and cut into 1-inch cubes (celeriac)
2 medium shallots, chopped
3/4 cup celery, chopped
2 large garlic cloves, crushed and minced
1/4 teaspoon black pepper
1/8 teaspoon ceylon cinnamon
1/2 teaspoon celery salt
1/8 teaspoon cayenne pepper (ground red pepper)
1/4 cup cognac
2 1/2 cups chicken stock
1/2 cup heavy cream
celery & leaves (to garnish) (optional)

1
Melt butter with the oil in a large texas skillet over medium heat.
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
Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.
4
After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.
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
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
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
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
Serve with celery stalks and leaves as garnish. (optional).

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons light olive oil, 1 tablespoon salted butter, 1 large celery root, peeled and cut into 1-inch cubes (celeriac), 2 medium shallots, chopped, and more.

Yes, Ceylon Cinnamon Celeriac Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ceylon Cinnamon Celeriac Soup

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