Celery Root and Apple Soup Recipe |
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You will need :- 2 tablespoons butter or margarine 1 celery root ( about 1 pound), peeled and chopped 3 baking apples, peeled, cored, and chopped 5 cups chicken or vegetable broth pinch of cayenne pepper, or more to taste salt and freshly ground white pepper
Garnish: 2-3 tablespoons finely diced baking apple paprika
Preparation Time: - 10-15 minutes
Cooking Time :- about 30 minutes
Melt the
butter or margarine in a large saucepan and cook the celery root and
apples over a moderate heat for 5 minutes or until the vegetables have
begun to soften. Add the
broth and cayenne pepper and bring to a boil. Lower the heat and
simmer, covered, for 25-30 minutes, or until the celery root and apples
are very soft. Puree the
mixture in batches in a blender or food processor, until it is very
smooth, transferring each successive batch to a clean saucepan. Reheat
gently. Season to taste with salt and pepper. Serve hot in heated soup
bowls or plates. Garnish each portion with the finely diced apple and a
dusting of paprika. Serves 6.
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Cayenne, or red pepper, is made from the dried and ground flesh and
seeds of the bird's eye chili pepper. It is similar to chili powder but
not usually as hot. Paprika is made from mild varieties of capsicum, or
sweet pepper, whose seeds are removed before they are dried and ground.
It should be bought in small quantities and not kept for long, as it
loses both flavor and color remarkably quickly.
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