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.
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!
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
- In a large pot melt the butter on medium heat and add leeks. Cook for about 10 minutes stirring often.
- Add the flour to the pot and stir in really well. Continue to cook for about 2 minutes.
- Add the vegetable stock, celeriac and potato if adding and bring to a simmer.
- Cook for about 30 minutes.
- While its cooking preheat the oven to 400°F
- Melt 1 tbls of butter and then toss the bread in, coating well.
- Place bread on a cookie sheet and slide into the oven until lightly browned and crispy.
- Once the soup is cooked, remove from heat and either add to blender or use an immersion blender, processing until smooth.
- Pour back into the pot and add cream, stirring well.
- Cook on low for another 5 minutes.
- Serve with croutons on top and rejoice in the new world of celeriac.