ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Celeriac Soup

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)

Ingredients

  • 2 tablespoons butter
  • 4 ounces French bread baguette, cut into (1-inch) cubes
  • 1 tablespoon olive oil
  • 3 cups sliced leek
  • 2 tablespoons all-purpose flour
  • 5 cups (1-inch) cubed peeled celeriac (celery root)
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 cup half-and-half
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • Fresh parsley (optional)

Nutrition Information

  • calories 356
  • fat 14.1 g
  • satfat 6.6 g
  • monofat 4.3 g
  • polyfat 1.3 g
  • protein 11.1 g
  • carbohydrate 48.8 g
  • fiber 6.5 g
  • cholesterol 26 mg
  • iron 4.5 mg
  • sodium 906 mg
  • calcium 185 mg

How to Make It

  1. Preheat oven to 350°.

  2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.

  3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.

  4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.

  5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.