Celery-Celeriac Soup with Roquefort Croutons

Even folks in our Test Kitchens who say they don't like celery loved this soup.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 28 %
Fat 5.6 g
Satfat 3.3 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 7.3 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 585 mg
Calcium 161 mg


1 tablespoon butter
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped shallots
4 cups chopped peeled celeriac (celery root; about 2 medium)
1 1/2 cups cubed peeled Yukon gold potato
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 thyme sprigs
2 bay leaves
2 cups thinly sliced celery
1 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup half-and-half
8 (1/2-inch-thick) slices French bread baguette
Cooking spray
1/2 cup (2 ounces) crumbled Roquefort cheese


To prepare soup, melt butter in a large Dutch oven over medium heat. Add leek and shallots; cook 5 minutes or until tender, stirring frequently. Stir in celeriac and next 5 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in celery, milk, salt, and pepper; simmer 10 minutes (do not boil). Remove from heat; let stand 5 minutes. Discard bay leaves and thyme.

Place half of celery mixture in a blender; process until smooth. Pour pureed celery mixture into a large bowl. Repeat procedure with remaining celery mixture. Stir in half-and-half.

Preheat broiler.

To prepare croutons, arrange bread in a single layer on a baking sheet; coat with cooking spray. Broil 1 minute or until golden. Turn bread over; sprinkle each bread slice with 1 tablespoon cheese. Broil 1 minute or until cheese melts; cool 1 minute on baking sheet. Place bread on a cutting board; cut each bread slice into 6 wedges to form croutons. Ladle about 1 cup soup into each of 8 bowls; top each serving with 6 croutons. Serve immediately.