Cream of celeriac soup with vadouvan spices

PREP TIME

15 minutes

COOK TIME

20 minutes

YIELDS

6

Ingredients

  • 1 large celeriac approx 1kg – peeled and diced
  • 1 onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp The Spice People’s Celery Salt Seasoning or Himalayan Pink Salt
  • 2 tsp The Spice People’s Cumin Ground
  • 500ml milk or 200ml creme fraiche
  • 100g cold butter
  • 250ml chicken or vegetable stock
  • Garnish: fresh chives, roasted hazelnuts, The Spice People’s French Vadouvan spice mix, sliced pear

Directions

  1. Dice, onion and garlic and saute in a saucepan with olive oil till transluscent.
    Sprinkle cumin and celery seasoned salt, saute 2 min to allow the spice aromas to be released.

  2. Add celeriac, water or stock . make sure enough to cover the celeriac. Bring to the boil and simmer 15min till celeriac is very soft. Process the soup in a food processor and gradually add the milk or creme fraiche and butter till blended in.

  3. Season to taste with celery salt and white ground pepper. If the sauce is too thick add a little extra water.

    Garnish: as per the photo we have used all the garnishes in the ingredient list , but any combination will work.

    Vadouvan curry mix is known as the “french curry ” . it is more often used by chefs to garnish or as a spice rub rather than a full indian curry blend. The french have taken the traditional indian curry spices and added allium flavour base ( shallots, onion and garlic )

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