Celeriac + Leek Soup

in Vegetarian, Yummy Eats

Celeraic + Leek Soup

I have a confession… I have never used celeriac before today. I have another confession…. I’m hooked.

Celeriac is one of the coolest looking root vegetables I’ve ever seen and they are so versatile; you can eat them raw, cooked, steamed, roasted, stewed, blanched, mashed… the possibilities are endless.

Celeraic + Leek Soup

When I’m not sure how to cook something I almost always end up using it in soup, and what else goes good in soup? Leeks of course!

Celeraic + Leek Soup

Celeraic + Leek Soup

Celeraic + Leek Soup

Celeriac + Leek Soup

  • 1 celeriac root (mine wasn’t really that big so I actually ended up adding 1 small potato as well to bulk it up)
  • 3 cups of chopped leeks
  • 2 tbls butter + 1 tbls
  • 2 tbls flour (I used brown rice flour)
  • 4 cups vegetable broth
  • 1/2 cup half + half OR Cashew Cream ( while i’m not a fan of dairy I didn’t have any cashews to make cream so….)
  • Thick GF bread cut into cubes
  1. In a large pot melt the butter on medium heat and add leeks. Cook for about 10 minutes stirring often.
  2. Add the flour to the pot and stir in really well. Continue to cook for about 2 minutes.
  3. Add the vegetable stock, celeriac and potato if adding and bring to a simmer.
  4. Cook for about 30 minutes.
  5. While its cooking preheat the oven to 400°F
  6. Melt 1 tbls of butter and then toss the bread in, coating well.
  7. Place bread on a cookie sheet and slide into the oven until lightly browned and crispy.
  8. Once the soup is cooked, remove from heat and either add to blender or use an immersion blender, processing until smooth.
  9. Pour back into the pot and add cream, stirring well.
  10. Cook on low for another 5 minutes.
  11. Serve with croutons on top and rejoice in the new world of celeriac.

Celeriac + Leek Soup

 

 

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