Best 5 Puree Of Celeriac Soup With Glazed Celeriac And Curried Apple Recipes

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Brimming with autumnal flavors, this hearty puree of celeriac soup with glazed celeriac and curried apple is a delightful dish that is perfect for a cozy meal. The creamy and velvety soup is elevated by the hint of sweetness from the glazed celeriac and the unexpected burst of flavor from the curried apple. It's a unique and satisfying soup that's sure to impress your family and friends.

Let's cook with our recipes!

CELERIAC PUREE



Celeriac Puree image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 large celeriac, about 2 pounds/1 kg
1/4 cup/60 ml milk
Juice of 1/2 lemon
1 bay leaf
1 teaspoon salt
3 tablespoons butter
1/4 cup/60 ml cream
Freshly ground black pepper

Steps:

  • Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.
  • Drain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.

CELERIAC PUREE



Celeriac Puree image

Provided by Alton Brown

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

3 heads celeriac, approximately 2 1/2 to 3 pounds
1 tablespoon olive oil
4 cloves garlic, peeled and sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups water
2 tablespoons unsalted butter
1/4 cup heavy cream

Steps:

  • Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.
  • Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.

CELERIAC AND APPLE SOUP



Celeriac and apple soup image

Celeriac and apple soup. Quick and simple.

Provided by Becks Craigen

Time 50m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Melt the butter in a large pan. Cook peeled and chopped celeriac and apple over a medium heat for 5 mins until softened.
  • Add stock, cayenne pepper and seasoning and bring to the boil. Lower heat and leave to simmer for 25-30 mins until celeriac and apple are very soft.
  • Puree the mixture in a food processor until smooth. Reheat gently. Season to taste.

CELERIAC SOUP WITH CORIANDER AND CHILLI



Celeriac Soup with Coriander and Chilli image

I created this for a contest for a British cooking magazine. It's a spicy soup with a Middle Eastern flavour, great for warming your belly when the cold weather rolls in. You could also substitute a root vegetable like turnip for the celeriac.

Provided by Sackville

Categories     Onions

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped
1 red chile, finely chopped (I leave half the seeds in but you can remove them all if you prefer)
2 -3 cloves garlic, finely chopped
2 tablespoons olive oil
1 teaspoon cumin
1 1/2 lbs celeriac, peeled,trimmed and cut into cubes
3 cups chicken broth
1 cup water
1/4 cup fresh coriander, chopped
1/3 cup whole milk
salt & freshly ground black pepper

Steps:

  • In a large saucepan, sauté the onion, chilli and garlic in the olive oil for 2-3 minutes over a medium high heat.
  • Stir in the cumin and season with salt and pepper.
  • Add the celeriac, along with the chicken broth and water.
  • Bring up to a boil, then reduce the heat, cover the pan and let simmer for 10-15 minutes or just until the celeriac is cooked.
  • Remove from the heat and use a handblender or food processor to puree the soup until smooth.
  • Stir in most of the chopped coriander and milk.
  • Adjust the seasoning with more salt and pepper, if needed.
  • Ladle into bowls, sprinkle over a few coriander leaves and serve immediately.

Nutrition Facts : Calories 256.9, Fat 12.2, SaturatedFat 2.3, Cholesterol 2.7, Sodium 1007.4, Carbohydrate 29.1, Fiber 5, Sugar 8.2, Protein 10

CREAM OF CELERIAC SOUP



Cream of Celeriac Soup image

This is a soup I developed in response to a contest in a British Cooking magazine. I hope that you like it as much as I do.

Provided by MarieRynr

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup sliced leek
3 cups diced peeled celeriac
4 cups chicken stock
1 cup double cream
2 tablespoons maple syrup
salt and pepper
chopped chives (to garnish) or spring onion (to garnish)

Steps:

  • In a large saucepan, melt butter over low hear; cook leeks, covered in this for 5 minutes.
  • Add celeriac and cook, covered for 5 minutes.
  • Stir in stock and bring to a boil.
  • Reduce heat to low; cook, covered for about 35 minutes, or until celeriac is very tender.
  • Transfer to a blender or food processor and puree in batches.
  • Pass through a food mill or sieve for an even smoother soup.
  • Return to saucepan, stir in cream and maple syrup.
  • Season to taste with salt and pepper.
  • Gently heat through.
  • Serve in warmed soup bowls.
  • Garnish with chives or spring onions.

Tips:

  • Choose fresh celeriac: Look for celeriac that is firm and heavy, with no blemishes or bruises.
  • Peel the celeriac carefully: The skin of celeriac can be tough, so use a sharp knife to peel it thinly.
  • Use a food processor or blender to puree the celeriac: This will make the soup smooth and creamy.
  • Glaze the celeriac: Glazing the celeriac adds a delicious caramelized flavor to the soup.
  • Use a good quality curry powder: The curry powder is a key ingredient in this soup, so use a brand that you trust.
  • Serve the soup hot: This soup is best served hot, so reheat it if necessary before serving.

Conclusion:

This celeriac soup is a delicious and hearty dish that is perfect for a cold winter day. The soup is made with fresh celeriac, glazed celeriac, and curried apple, and it is sure to please everyone at the table. This soup is also a great way to use up leftover celeriac. If you have some celeriac that is about to go bad, simply peel it, chop it, and freeze it. Then, when you are ready to make the soup, simply thaw the celeriac and add it to the pot.

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