Celery-Celeriac Soup with Roquefort Croutons

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

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.3g
  • Carbohydrate: 25g
  • Fiber: 3g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 585mg
  • Calcium: 161mg

Ingredients

  • Soup:
  • 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
  • Croutons:
  • 8 (1/2-inch-thick) slices French bread baguette
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled Roquefort cheese

Preparation

  1. 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.
  2. 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.
  3. Preheat broiler.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Celery-Celeriac Soup with Roquefort Croutons Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy