Celery Cream Soup with Tangerine and Chilli
(for 3-4 servings)
- 4 celery stalks
- 1 tangerine
- 3 leaves of lemon grass
- 1 shallot
- 1 tablespoon of butter
- 1/3 cup of soy or coconut milk
- 1 cm of chilli
- tangerine peel
In a Sunday pre-Christmas bustle it’s handy to have a dish that can be prepared quickly. Actually, it cooks itself and gives energy boost to complete all the Xmas tasks just right on time .
In the evening before cooking the soup … good start, isn’t it? But it is only if we want to have this tangerine decoration. Without it, the cooking time is 30 minutes, maybe even less.
Cut out thin strips of tangerine peel. In a saucepan boil 100g of sugar in 100ml of water, stirring until sugar is dissolved. Add the peel strips and cook, uncovered, about 25 minutes. Remove, wrap around a toothpick or skewer stick and leave to dry.
Ok, we got to the point. Soup!
Rinse the celery stalks and cut into small pieces. Finely chop shallot. Melt butter in a saucepan, fry the shallot, add the celery, lemon grass and simmer over medium heat for about 4 minutes. In the meantime blanch tangerine, grate zest of half the fruit and squeeze the juice. Add juice and zest into the celery. Cook for 5 minutes, add milk and finely chopped chilli. Cook for another 5 minutes. Remove the lemon grass. Mix the soup well and season with salt and pepper (if desired). Pour as much boiled water as to achieve the desired consistency of the soup. I eat thick cream soups, so I added 1/2 cup of water only, boiled the whole mixture again, and served with the decorative tangerine peel. Of course, you could serve some croutons if you like .