CELERIAC SOUP
2 tbls peanut oil or olive oil
2 pounds celeriac - peeled & roughly chopped
3 pints chicken stock (or vegetable stock)
juice of 1 lime
1" piece fresh ginger grated
1 tsp thyme
1 green chili seeded & chopped
1 bunch cilantro (or to taste)
1/2 can coconut milk
salt to taste
4 green onions chopped
Heat oil and cook celeriac gently in covered pan for 10 minutes without coloring.
Add stock, lime juice, ginger, thyme, chili, and cilantro stems. Bring to boil and simmer covered for 30 minutes or until tender. Add green onions for last 10 minutes or so of cooking. Remove from heat.
Cool a little, add coconut milk and then puree in blender until smooth. Taste for seasoning, reheat and stir in chopped cilantro leaves. Serve sprinkled with herbs or cilantro leaves. Unknown source.
1" piece fresh ginger grated
1 tsp thyme
1 green chili seeded & chopped
1 bunch cilantro (or to taste)
1/2 can coconut milk
salt to taste
4 green onions chopped
Heat oil and cook celeriac gently in covered pan for 10 minutes without coloring.
Add stock, lime juice, ginger, thyme, chili, and cilantro stems. Bring to boil and simmer covered for 30 minutes or until tender. Add green onions for last 10 minutes or so of cooking. Remove from heat.
Cool a little, add coconut milk and then puree in blender until smooth. Taste for seasoning, reheat and stir in chopped cilantro leaves. Serve sprinkled with herbs or cilantro leaves. Unknown source.
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