Curried celeriac soup with pears

Curried celeriac soup with pears

Total: 40 min. | Active: 40 min.
vegetarian
Nutritional value / person: 327 kcal
, Fat: 24 g
, Carbohydrate: 18 g
, Protein: 5 g
These three soup bowls in the picture... I polished them all off myself. This soup is an explosion of flavour in every gustatory sense. Spicy and fruity with a slight kick of ginger and yet creamy and smooth. Combined with naan bread, it's a knockout dish. I can't recommend it highly enough.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp rapeseed oil
1 onion, coarsely chopped
5 cm ginger, finely chopped
1 celeriac, peeled, chopped
2 mealy potatoes, peeled, chopped
2 pears, peeled, chopped
2 tbsp Madras curry powder
8 dl vegetable bouillon
2 dl full cream
a little chilli powder
salt to taste

Topping

2 tbsp flat-leaf parsley, finely chopped
1 tbsp black sesame seeds
a little chilli flakes
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How it's done

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Soup

Heat the oil in a wide pan. Sauté the onion and ginger for approx. 3 mins. Add the celeriac, potatoes, pears and curry powder, cook briefly. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 5 mins., then puree and season.

Topping

Serve the soup in deep dishes or bowls, garnish with parsley, sesame seeds and chilli flakes.

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