- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Soups & StewsVegetable Soups: Ce - Lentil >  Celeriac Soup with Cardamom



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



The Scandinavian Kitchen
by Camilla Plum
In this soup you get the full advantage of celeriac's spectacular taste The topping makes a good spicy contrast to the velvety soup.
Serves 6


    • 1 teaspoon cardamom seeds, picked from whole green pods
    • 2 medium celeriac
    • 2 leeks
    • 2 cloves garlic
    • 1 tablespoon butter
    • 3 heaped tablespoons Madras curry powder
    • 4 cups very strong chicken or fish stock
    • Salt and coarsely ground black pepper

    For the Topping
    • Generous 3/4 cup heavy cream
    • 1/2 cup fresh ginger, finely grated
    • Finely grated zest of 1 orange
    • Juice of 1 lime


First, whip the cream for the topping in a bowl.  Press the juice from the grated ginger by wringing it through a handkerchief, add this with the other seasonings to the cream which will thicken and be soured by the seasonings. Set aside.

Grind the cardamom seeds to a fine powder. Rinse the celeriac and leeks and cut into large chunks. Fry the leeks and garlic gently without browning in the butter when they become translucent and fragrant, add the curry powder and cardamom, and fry a little more. Add the celeriac and stock and season sparingly with salt and pepper. Add water just to cover the vegetables, if necessary. Simmer until the vegetables are very tender.

Puree in a food processor until smooth. Adjust the seasoning, then eat while really hot, with the cream on top.


 Vegetable Soups: Ce - Lentil  |  Celeriac Soup with Cardamom  |  Celery Root & Mushroom Soup  |  Celery Soup  |  Celery, Cream Of Celery Soup  |  Celery, Cream of Celery & Tomato Soup  |  Celery Root & Chestnut Soup  |  Cheese, Apple and Cheddar Soup  |  Cheese, Apple Cheese Chowder  |  Cheese Beer Soup, Vermont Cheddar  |  Cheese, Beer Cheese Soup  |  Cheddar & Swiss Beer Cheese Soup  |  Cheese, Cheddar Cheese Soup  |  Cheesy Poblano Rice Soup  |  Fennel and Pear Soup  |  Peasant Chestnut Soup  |  Chestnut & Mushroom Soup  |  Chestnut and Porcini Soup  |  Chestnut Soup (19th Century)  |  Chestnut Soup (1904)  |  Chestnut Artichoke Soup  |  CORN SOUP RECIPES >>>  |  Cream Of Macadamia Nut Soup  |  Creamy Curried Soup with Spinach  |  Dashi  |  Egg Drop Soup With Zucchini  |  Eggplant Stew, Sweet & Sour  |  Eggplant Yogurt Soup  |  Fennel Acorn Soup, Creamy  |  Fennel & Pumpkin Soup  |  Fennel Soup with Blue Cheese  |  Fennel Orange Soup  |  Fiddlehead Lemon Soup  |  Garlic Soup  |  GAZPACHO SOUP RECIPES >>>  |  Habanero Avocado Soup  |  Harvest Vegetable Soup  |  Herb Tortellini Soup  |  Horseradish Soup  |  Kale Apple Soup  |  Kale Ginger Soup  |  Leek And Chestnut Soup  |  Leek and Sweet Potato Soup  |  Leek & Watercress Soup  |  LENTIL SOUP RECIPES >>>>> 


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages