Cream of Celeriac Soup
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The trick to this soup is to use the knobby brown celeriac, also known as celery root, instead of branch celery. The flavor is subtle and luxurious. You can make a cream of turnip soup by substituting 2 turnips for the celeriac, or a cream of carrot soup by substituting 2 large carrots for the celeriac.
ingredients
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serves: 6
3 leeks (cleaned and thinly sliced)
1 large Yukon Gold potato (peeled and thinly sliced)
1 large celeriac (about 1 pound total, peeled and cut into rough cubes)
1 quart milk (water, or chicken broth plus more as needed to thin)
1/2-1 cup heavy cream (to taste)
Salt
Pepper
Soup Croutons
Nutrition Facts
Cream of Celeriac Soup
Servings Per Recipe: 6
Amount per Serving
Calories: 236
- Total Fat: 9.8 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Cholesterol: 36.5 mg
- Sodium: 104.3 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.2 g
- Sugars: 11 g
- Protein: 8.2 g
preparation
1. In a pot, combine the leeks, potato, celeriac, and milk, bring to a gentle simmer, and simmer, covered, for about 30 minutes, or until the vegetables are completely soft.
2. Puree the soup with a blender and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. If the soup is too thick, thin it with a little additional milk. Garnish with the croutons.
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comments
Serena
May 9, 2012