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.
|3||leeks, finely chopped||900 g|
|1||celeriac, cut into 1-2 cm pieces||650 g|
|1 tbsp||olive oil||15 mL|
|3 cups||chicken broth, low-sodium||750 mL|
|2 cups||water||500 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
- 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
- Heat the 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.
- Purée the soup in a blender or food processor. Return the soup to the saucepan, season with salt and pepper. If the soup is too thick, thin it with some additional broth or water. Heat it through then serve.
This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.
Nutrition Facts Table
per 1 serving (410g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Folacin, Manganese, Potassium, Vitamin A, Vitamin K
- Good source of :
- Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C
- Source of :
- Calcium, Copper, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
- Low :
- Saturated Fat
- Free :
- Added Sugar, Cholesterol, Trans Fat