Chard Stalk Celeriac And Leek Soup Recipes

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CELERY-LEEK SOUP WITH POTATO AND PARSLEY



Celery-Leek Soup With Potato and Parsley image

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.

Provided by Alexa Weibel

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish

Time 45m

Yield 6 to 8 servings (about 9 1/2 cups)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for drizzling
2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups)
3 garlic cloves, sliced
Kosher salt and freshly ground black pepper
1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced
1 large russet potato (about 12 ounces), peeled and roughly chopped
3 fresh bay leaves
1 1/2 teaspoons fresh thyme leaves
1/4 cup dry white wine
7 cups chicken or vegetable stock
1 cup chopped fresh parsley leaves, plus more for garnish
Crème fraîche or heavy cream, for serving

Steps:

  • In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
  • Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
  • Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
  • Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
  • Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

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

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

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