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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.
• 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.
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