Serious Eats: Recipes

Dinner Tonight: Curried Celeriac Soup

"You've made ugliness beautiful" is Mark Bittman's promise for this recipe. And he's right: the gnarly, knobby look of celeriac (a.k.a. celery root) is pretty unconvincing when you first see it at the market. But inside is the smooth white flesh that can become a luxurious soup.

With the recent chill in the air, I'm already starting on my fondness for pureed soups, which you can make in large quantities to freeze or eat all week long. This recipe is not much of a groundbreaker—you chop the celeriac, sauté it in butter, then puree—but the addition of curry powder and fragrant cumin definitely pairs well with the vegetal, celery flavor. Thanks to the creaminess of celeriac itself, you can get away using milk instead of cream to keep the soup light.

The soup here is on the thin side, which I like, but feel free to cut back on the amount of stock to thicken it up a little bit. For a silkier, less grainy result, you can also put it through a strainer.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer

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