PUREE OF CELERIAC SOUP WITH GLAZED CELERIAC AND CURRIED APPLE
Provided by Food Network
Time 2h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
- Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.
- Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.)
- To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside.
- To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.)
- Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside.
- When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate.
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M Mudasir sattar
[email protected]Overall, I thought this soup was pretty good. It was easy to make and had a nice flavor. I would definitely make it again.
Jayleen Gutierrez
[email protected]This soup was a bit too rich for my taste. I think I'll try making it with a lighter broth next time.
Luts Ashraf
[email protected]I'm so glad I tried this recipe. It's definitely a new favorite of mine.
Azul Guess
[email protected]This soup was amazing! I especially loved the glazed celeriac garnish. It was the perfect finishing touch.
Jesse Marie
[email protected]I loved the idea of this soup, but I found the execution to be lacking. The soup was too thin and the flavors didn't really come together.
Hamja ajmah
[email protected]This soup was a bit bland for my taste. I think it could have used more salt and pepper.
Sami Tiktoker
[email protected]The soup was good, but I found the flavor of the celeriac to be a bit too strong. Next time, I'll try using less celeriac and more apple.
Abrar jutt
[email protected]This soup was easy to make and absolutely delicious. I'll definitely be making it again!
Ka'Rya Williams
[email protected]I'm not usually a fan of celeriac, but this soup changed my mind. The puree was creamy and flavorful, and the glazed celeriac and curried apple added a nice touch of sweetness and spice.
Aqsa Ayub
[email protected]This soup was a hit! The flavors of the celeriac, apple, and curry were perfectly balanced. I especially loved the glazed celeriac garnish - it added a touch of sweetness and crunch that really elevated the dish.