Creamy celeriac and leek soup recipe
Cozy Up with Creamy Celeriac and Leek Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Today, we’re sharing a recipe for a truly special soup: Creamy Celeriac and Leek Soup. This isn’t your average soup; the subtle sweetness of celeriac paired with the gentle oniony flavour of leeks creates a surprisingly elegant and satisfying dish.
Celeriac, often overlooked, is a nutritional powerhouse. It’s packed with vitamins, minerals, and fibre, making this soup not only delicious but also good for you! Don’t be intimidated by its knobbly exterior – peeling it reveals a beautiful, slightly celery-like root vegetable that lends a unique flavour to this soup.
This recipe is wonderfully simple to make, perfect for a weeknight meal or a cozy weekend lunch. It comes together in just under an hour, with minimal effort required. The result? A velvety smooth, flavourful soup that’s sure to impress.
What makes this soup special?
- Unique Flavour Profile: The combination of celeriac and leek is unexpected and delightful.
- Creamy Texture: Double cream adds a luxurious richness to the soup.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe accessible to all.
- Healthy and Nutritious: Packed with vitamins, minerals, and fibre.
Serving Suggestions:
- Garnish with a swirl of cream and a sprinkle of fresh thyme.
- Serve with crusty bread for dipping.
- Add a drizzle of truffle oil for an extra touch of luxury.
- Pair with a crisp white wine.
Frequently Asked Questions:
Q: What does celeriac taste like?
A: Celeriac has a mild, slightly celery-like flavour with a hint of parsley. It’s not overpowering and blends beautifully with other flavours.
Q: Can I substitute the double cream?
A: Yes, you can use single cream or crème fraîche for a lighter soup. You could also use plant-based cream alternatives.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. It’s best to freeze it before adding the cream, and then stir in the cream after thawing and reheating.
Q: Is celeriac difficult to peel?
A: It can be a little tricky! Use a sturdy vegetable peeler and be careful. It’s helpful to cut off the ends first to create a stable base.
Creamy Celeriac and Leek Soup
Ingredients
- 1 kg Celeriac Peeled and cubed
- 2 large Leeks White and light green parts only, sliced
- 1 litre Vegetable Stock
- 200 ml Double Cream
- 2 tbsp Butter
- 1 tsp Thyme Fresh, chopped
- Salt To taste
- Black Pepper To taste
Instructions
- Melt the butter in a large pan over medium heat. Add the leeks and cook until softened, about 5-7 minutes.
- Add the celeriac and thyme to the pan and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the celeriac is tender.
- Carefully blend the soup with a hand blender or in a blender until smooth.
- Stir in the double cream and season with salt and pepper to taste.
- Serve hot.
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