Ceylon Cinnamon Celeriac Soup

Ingredients

• 2 tablespoons light olive oil
• 1 tablespoon salted butter
• 1 large celery root, peeled and cut into 1-inch cubes (celeriac)
• 2 medium shallots, chopped
• 3/4 cup celery, chopped
• 2 large garlic cloves, crushed and minced
• 1/4 teaspoon black pepper
• 1/8 teaspoon ceylon cinnamon
• 1/2 teaspoon celery salt
• 1/8 teaspoon cayenne pepper (ground red pepper)
• 1/4 cup cognac
• 2 1/2 cups chicken stock
• 1/2 cup heavy cream
• celery & leaves (to garnish) (optional)

Directions

1. 1

   Melt butter with the oil in a large texas skillet over medium heat.

2. 2

   Add the celery root, shallots, celery, celery salt, cayenne, black pepper, and ceylon cinnamon. Stir and then turn the heat down to low.

3. 3

   Cover and cook the vegetables on low, stirring occasionally; until tender, about 30 minutes.

4. 4

   After the 30 minutes, stir and then add the garlic and cook 2 more minutes on low.

5. 5

   Add the cognac and turn the heat up to medium. Stir and cook, uncovered, for about 3 more minutes until the liquid evaporates.

6. 6

   Add the stock and bring up to a boil then reduce the heat to a simmer and simmer until the vegetables are very tender, about 15-20 minutes.

7. 7

   Put the soup in the food processor in two batches (never go past the fill line with liquid in the processor or it will run out and overflow with a mess). Puree the soup until smooth.

8. 8

   Add the puree back to the skillet and add the cream. Stir until blended and creamy then heat through on low to medium low heat.

9. 9

   Serve with celery stalks and leaves as garnish. (optional).