Celeriac and Leek Soup [L.S.]

Celeriac and Leek Soup [L.S.]

A creamy celeriac and leek soup.

Celeriac, a rather ugly, knobby vegetable, also known as "celery root", is indeed a variety of celery cultivated for its large root instead of its stalks. It tastes like a cross between mild celery and parsley. Here it adds a fresh celery flavour to this velvety soup.

5 servings
Preparation 10 min / Cooking 40 min
170 calories per serving 
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
Recipe Nutrition Info Reviews (0) My Notes

Ingredients

3 leeks, finely chopped   900 g
1 celeriac, cut into 1-2 cm pieces   650 g
1 3/4 tsp butter, unsalted   8 g
1/2 tbsp olive oil   8 mL
2 cups water   500 mL
3 cups chicken broth, low-sodium   750 mL
1/2 cup cream 15%   125 mL
  salt to taste    
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Wash the leeks well, remove and discard the dark-green part, then chop them finely. Peel the celeriac, then cut into 1-2 cm pieces
  2. Heat the butter and oil in a saucepan. Add the leeks, then sauté over low heat until the leeks are softened, about 6 min, with occasional stirring. Add the celeriac, then cook 2 min with stirring. Pour in the broth and water, bring to a boil, then simmer, covered, about 30-35 min, until the celeriac is very tender.
  3. Purée the soup in a blender or food processor. Return the soup to the saucepan. Pour in the cream, season with salt and pepper, then mix well. If the soup is too thick, thin it with some additional broth or water. Heat it through then serve.

Remarks

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Good source of :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C
Excellent source of :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K

More info

Nutrition Facts Table

Nutrition Facts

per 1 serving (440g)

Amount

% DV*

* DV = Daily Value

Calories

170

Fat

7 g

10 %

Saturated 3 g
+ Trans 0 g

16 %

Cholesterol

15 mg

Sodium

180 mg

7 %

Carbohydrate

24 g

8 %

Fibre

4 g

17 %

Sugars

5 g

Protein

6 g

Vitamin A

30 %

Vitamin C

30 %

Calcium

10 %

Iron

20 %

More info

This recipe is in the following categories: Vegetables | Soups | Halal | High Fibre | High Iron

Advertising
SIGN IN
Forgot your sign-in info?
Advanced Search
Advertising
Directory