Rating: 3 stars
11 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Recipe by Cooking Light October 2009

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Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

356 calories; fat 14.1g; saturated fat 6.6g; mono fat 4.3g; poly fat 1.3g; protein 11.1g; carbohydrates 48.8g; fiber 6.5g; cholesterol 26mg; iron 4.5mg; sodium 906mg; calcium 185mg.
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