EASY LEEK & POTATO SOUP WITH CELERIAC
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
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
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
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
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
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
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
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
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
Hearty, healthy, delicious soup
Provided by Oli Wilson-Nunn
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
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
Minimally adapted from Hugh Fearnley-Whittingstall
Provided by Delicious Everyday
Categories Appetiser
Time 45m
Number Of Ingredients 9
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
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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- In a large dutch oven or soup pot fry the bacon bits over medium heat until crisp. Remove the bacon bits to drain on a paper towel. Set aside to use as a garnish.
- Pour excess bacon fat from the pot, leave about 2-3 tablespoons in the pan. Add the leeks, celeriac, potatoes, carrot, garlic, thyme leaves and 1 teaspoon of the salt. Cook over medium heat until the vegetables begin to soften. Add the optional white wine to deglaze the pan. Add chicken stock, cover and cook until all the vegetables are tender (about 30 minutes).
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- Render the bacon in a large pot over low heat, 5-6 minutes. Remove the bacon and set aside. Pour off the fat leaving approximately 1 tablespoon in the pot.
- Add the butter, garlic and leeks. Sweat over medium-high heat until tender and translucent, 5-8 minutes.
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