Creamy Celeriac Soup

Creamy Celeriac SoupRecipe
Photo: Randy Mayor; Styling: Jan Gautro


4 servings (serving size: 1 1/2 cups soup and 1/2 cup croutons)

Recipe from

Cooking Light

Nutritional 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


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)


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.