Curried Celeriac Soup with Coconut Foam

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, November 23rd, 2024

Curried Celeriac Soup, topped with a cloud of coconut foam for a cozy meets exotic twist creativity curated by our Culinary Team!

Ingredients

Serves 8 to 10

Curried Celeriac Soup

2 tablespoons butter
1 cup celery, diced
1 cup onion, diced
2 cups leeks, white party only, washed and sliced
1 rounded tablespoon madras curry powder
2 large celery roots, peeled and chopped (about 5 cups chopped)
½ cup Davis Estates Sauvignon Blanc
6 cups chicken broth
1 teaspoon salt
1 cup cream

Coconut Foam

½ cup regular coconut milk
½ ounce lime juice
1 tablespoon granulated sugar

Method

Curried Celeriac Soup

Melt the butter in a medium stockpot over medium heat.
Add the celery, onion, and leeks, cook until translucent about 6 minutes.
Add the curry powder and stir and continue to cook for a couple minutes.
Add the celery root and Sauvignon Blanc and stir well and simmer for 5 minutes.
Add the chicken broth and salt. Bring to a simmer and cook until the vegetables are tender, about 30 minutes then add the cream.
Blend the soup in batches in a blender and pass each batch through a fine mesh chinois. Return the soup to the pot to heat through. Taste and adjust seasonings as needed.

Coconut Foam

Pour the coconut milk, lime juice, and granulated sugar into a whipped cream dispenser.
Shake then charge the dispenser and shake again.

To Finish

Ladle the hot soup into bowls. Top with a generous dollop of coconut foam. Garnish with toasted shredded coconut, cilantro, and Marcona almonds.

Warm, gently spiced Curried Celeriac Soup is topped with airy coconut foam for a rich yet delicate balance, beautifully complemented by a crisp, refreshing Chardonnay.