Cream of Celerly Soup with Rice
Cozy Up with Cream of Celeriac Soup with Rice: A Comforting Classic
Looking for a hearty and flavorful soup to warm you from the inside out? Our Cream of Celeriac Soup with Rice is the perfect solution! This isn’t your average celery soup; the use of celeriac (also known as celery root) provides a deeper, more complex flavor that’s both subtly sweet and wonderfully savory. Combined with tender rice and a touch of cream (optional, of course!), it’s a comforting dish that’s surprisingly easy to make.
Celeriac often gets overlooked, but it’s a nutritional powerhouse packed with fiber, vitamins, and minerals. Don’t be intimidated by its knobbly exterior – peeling it reveals a crisp, white flesh that’s incredibly versatile in the kitchen. This soup is a fantastic way to showcase its unique flavor.
What makes this soup special?
- Depth of Flavor: Celeriac provides a more nuanced and interesting flavor than traditional celery.
- Creamy Texture: The natural starches in the celeriac and rice create a wonderfully creamy texture without needing excessive cream.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
- Vegetarian-Friendly: A delicious and satisfying option for vegetarians.
Tips for the Best Soup:
- Celeriac Prep: Peeling celeriac can be a bit tricky. Use a sturdy vegetable peeler and be careful!
- Leeks: Ensure your leeks are thoroughly washed to remove any grit. The white and light green parts are the most flavorful.
- Rice Choice: We recommend short-grain rice for a creamier texture, but you can experiment with other varieties.
- Garnish: Fresh celery leaves or lovage add a beautiful finishing touch and a burst of fresh flavor.
Beyond the Basics:
- For a richer soup: Add a swirl of heavy cream or a dollop of crème fraîche before serving.
- Spice it up: A pinch of nutmeg or a dash of cayenne pepper can add a warm kick.
- Make it vegan: Omit the cream and use vegetable broth.
Frequently Asked Questions
Q: What is celeriac?
A: Celeriac is a root vegetable related to celery, but it’s the root, not the stalks, that we eat. It looks a bit like a knobbly turnip and has a celery-like flavor, but it’s more subtle and complex.
Q: Can I use regular celery instead of celeriac?
A: While you can, the flavor won’t be quite as deep and complex. Celeriac really makes this soup special.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Q: What is lovage?
A: Lovage is a herb with a flavor similar to celery, but stronger. It’s a great substitute for celery leaves if you can find it.
Cream of Celery Soup with Rice
Ingredients
- 1 bunch Celeriac Peeled and chopped
- 2 leeks Leeks White and light green parts only, thoroughly washed
- 4 cups Water
- 4 cups Vegetable broth
- 1/2 cup Rice Short-grain
- 1 bay leaf Bay leaf
- 1 tsp Salt Or to taste
- 1/4 tsp White pepper Or to taste
- 1 tsp Cream Optional, for serving
- Celery leaves to taste Celery leaves Or lovage if available
Instructions
- Combine celeriac, leeks, water, and vegetable broth in a large pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the celeriac is tender.
- Add rice and bay leaf to the pot. Continue to simmer for another 15-20 minutes, or until the rice is cooked.
- Remove the bay leaf. Puree the soup using an immersion blender or in a regular blender (in batches).
- Season with salt and white pepper to taste. Add celery leaves or lovage.
- Serve hot, with a teaspoon of cream stirred into each bowl, if desired.
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