Celeriac And Leek Soup Recipes

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EASY LEEK & POTATO SOUP WITH CELERIAC



Easy Leek & Potato Soup with Celeriac image

This Easy Leek & Potato Soup with Celeriac is quick & easy to make, creamy and super comforting but not heavy at all. Delicious twist on an old classic!

Provided by Jo Allison

Categories     Dinner     Lunch     Soup

Time 40m

Number Of Ingredients 9

2 medium leeks (cleaned and sliced)
1 small onion (optional) (peeled and roughly chopped )
2 medium potatoes (peeled and cut into small chunks)
0.5 small celeriac root (optional) (peeled and cut into small chunks)
small knob of unsalted butter
1.2 ltr vegetable stock (cube is fine)
1 tbsp (heaped) creme fraiche or double cream (see notes)
salt & pepper to taste
chives and croutons to serve

Steps:

  • Start with preparing your veg as indicated above.
  • Discard the very top of the leeks (dark green part). Halve and clean your leeks thoroughly, getting rid of all the grit. Slice thinly.
  • Melt butter in a large pan. Add prepared leeks and onions (if using) and cook until softened but not coloured (about 5 min). Make sure you keep and eye on it stirring it from time to time to prevent it from burning.
  • Add potatoes and celeriac (if using) and continue cooking for another 2-3 min.
  • Add stock, bit of salt and pepper and cover.
  • Simmer until all the veg, especially celeriac (which takes the longest) is tender (approximately 20-25min).
  • Take the soup off the heat and puree to desired consistency using hand/immersion blender. I like it really smooth and silky but you may want some texture to it.
  • Add creme fraiche, adjust seasoning and quickly blend again.
  • Serve sprinkled with chopped chives and some croutons.
  • Enjoy!

Nutrition Facts : Calories 183 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 105 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

CHARD STALK, CELERIAC AND LEEK SOUP



Chard Stalk, Celeriac and Leek Soup image

Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer

Time 1h

Yield Serves 4

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
3/4 pound leeks (2 large), white and light green parts only, cleaned and chopped (about 2 cups)
Salt to taste
3/4 pound Swiss chard stems, diced (about 2 1/2 cups)
3/4 pound celeriac, peeled and diced (about 2 cups
1 large yellow or russet potato (10 to 12 ounces), peeled and diced (about 1 1/2 cups)
5 to 6 cups water or stock (chicken or vegetable)
Freshly ground pepper
Chopped fresh parsley or celery leaves for garnish

Steps:

  • Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
  • Reduce heat to low, cover and simmer 45 minutes.
  • Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1262 milligrams, Sugar 4 grams

APPLE & CELERIAC SOUP



Apple & celeriac soup image

Earthy, sweet & delicious, this hearty soup is perfect for winter

Provided by Anna Jones

Categories     Light meals     Jamie Magazine     Vegetables     Christmas     Dinner Party     Gorgeous Winter Soups     Bonfire night recipes

Time 55m

Yield 8

Number Of Ingredients 10

4 tbsp olive oil
2 onions
1 celery stalk
1 celeriac
4 Cox's Orange Pippin apples
a few sprigs of thyme
2 litres vegetable or chicken stock
200 ml crème fraîche
a few sage leaves
toasted hazelnuts or grated fresh horseradish, to serve

Steps:

  • Heat half the oil in a large pan. Slice the onions and roughly chop the celery, and cook over a medium heat for 10 minutes until soft.
  • Chop the celeriac, core and quarter the apples and add to the pan. Pick in the thyme leaves and cook for 2 to 3 minutes.
  • Add the stock, season, and simmer over a low heat for 30 minutes until the celeriac is tender.
  • Remove from the heat and blitz with a hand blender until smooth. Stir in half the crème fraîche.
  • Heat the remaining oil in a pan and fry the sage leaves until crispy.
  • Spoon the soup into bowls and top with the remaining crème fraîche. To serve, drizzle with extra virgin olive oil and sprinkle with the crispy sage leaves and hazelnuts or grated horseradish.

Nutrition Facts : Calories 237 calories, Fat 16.5 g fat, SaturatedFat 6.1 g saturated fat, Protein 6.5 g protein, Carbohydrate 14.6 g carbohydrate, Sugar 9.9 g sugar, Sodium 0.4 g salt, Fiber 0 g fibre

CHEESY CELERIAC, LEEK & ROSEMARY GRATIN



Cheesy celeriac, leek & rosemary gratin image

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn't go amiss

Provided by Good Food team

Categories     Side dish

Time 2h

Number Of Ingredients 8

25g butter
2 leeks, outer layer removed, washed of any grit and sliced into rings
small handful rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac (about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated

Steps:

  • Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then scoop out the bay leaf.
  • Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
  • Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.

Nutrition Facts : Calories 314 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

CELERIAC, POTATO, LEEK AND APPLE SOUP



Celeriac, Potato, Leek and Apple Soup image

A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield 16 to 18 demitasse servings or 8 bowls

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
1 large russet potato (about 3/4 pound), peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Freshly ground pepper to taste
Slivered celery leaves for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
  • Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1681 milligrams, Sugar 12 grams

LEEK, POTATO AND CELERIAC SOUP



Leek, potato and celeriac soup image

Hearty, healthy, delicious soup

Provided by Oli Wilson-Nunn

Time 1h15m

Yield Serves 6

Number Of Ingredients 9

1tbsp oil
1 celeriac, peeled and diced
2 leeks, sliced
4 potatoes, peeled and diced
2l vegetable stock
2tsp mixed herbs
Salt and pepper, to taste
Cream or creme fraiche, to serve (optional)
Sprigs of fresh basil, to serve (optional)

Steps:

  • In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
  • Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
  • Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
  • Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
  • Serve with the basil and creme fraiche.

CELERIAC SOUP



Celeriac Soup image

Minimally adapted from Hugh Fearnley-Whittingstall

Provided by Delicious Everyday

Categories     Appetiser

Time 45m

Number Of Ingredients 9

2 tbsp olive oil
1 celeriac (peeled and cut into cubes)
1 large potato (peeled and cut into cubes)
1 Leek (trimmed, washed and roughly sliced)
1 Onion (peeled and roughly chopped)
1 clove Garlic (sliced)
4 cups vegetable stock
salt and pepper (to taste)
parsley leaves (handful, washed and roughly chopped)

Steps:

  • Place a large pot over a medium low heat and add the olive oil. Add the celeriac, leek, potato, garlic and onion, and season with salt and pepper. Gently sweat the vegetables until the celeriac starts to soften, around 10 minutes.
  • Add the vegetable stock and bring the soup up to a boil before reducing to a simmer. Simmer for 20 minutes or until the celeriac is completely tender. Add the parsley and use an immersion blender to puree until smooth, or alternatively blend in batches in a blender. Return to the heat and check the seasoning and adjust as necessary.
  • Serve with a drizzle of olive oil or a dollop of yoghurt or sour cream.

Nutrition Facts : Calories 132 kcal, Carbohydrate 20 g, Protein 2 g, Fat 5 g, Sodium 742 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CREAMY DAIRY-FREE POTATO, LEEK, AND CELERY ROOT SOUP



Creamy Dairy-Free Potato, Leek, and Celery Root Soup image

This creamy dairy-free recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones.

Provided by Jen Hoy

Categories     Appetizer     Lunch     Dinner     Soup

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 sweet onion (peeled and chopped)
3 leeks , white and green parts (chopped)
1 clove garlic (peeled and chopped fine)
3 medium Yukon gold potatoes (peeled and chopped)
1 knob of celery root , about 1 ½ pounds (peeled and chopped)
1 bay leaf
2 quarts vegetable stock (or spring water)
1 tablespoon finely chopped fresh thyme (marjoram or basil)
Sea salt and freshly ground pepper
Fresh chopped parsley (dill or chervil leaves for garnish)

Steps:

  • In large 4- or 5-quart pot, heat the olive oil over medium heat.
  • Add onion, leek, and garlic, and sauté until the onion is translucent, about 5 minutes.
  • Add the chopped potatoes, celery root, and bay leaf.
  • Stir the vegetables and then add the stock.
  • Bring the soup to a boil, cover the pan, reduce heat to low, and simmer 20 minutes or until vegetables are fork tender.
  • Add the thyme, sea salt, and pepper to taste.
  • Cook an additional 5 minutes.
  • Remove bay leaf, and puree soup with a vertical blender.
  • Ladle the soup into bowls and garnish with fresh herbs.

Nutrition Facts : Calories 220 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 1030 mg, Sugar 8 g, Fat 5 g, ServingSize 3 quarts/6 servings, UnsaturatedFat 0 g

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