Celeriac, a rather ugly, knobby vegetable, also known as "celery root", is indeed a variety of celery cultivated for its large root instead of its stalks. It tastes like a cross between mild celery and parsley. Here it adds a fresh celery flavour to this velvety soup.
3 | leeks, finely chopped | 900 g | |
1 | celeriac, cut into 1-2 cm pieces | 650 g | |
1 3/4 tsp | butter, unsalted | 8 g | |
1/2 tbsp | olive oil | 8 mL | |
3 cups | chicken broth | 750 mL | |
2 cups | water | 500 mL | |
1/2 cup | cream 15% | 125 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.
per 1 serving (440 g)
Amount % Daily Value |
Calories 150 |
Fat 6 g 9 % |
Saturated
3 g
15 % |
Cholesterol 10 mg |
Sodium 530 mg 22 % |
Carbohydrate 23 g 8 % |
Fibre 4 g 17 % |
Sugars 5 g |
Net Carbs 19 g |
Protein 4 g |
Vitamin A 30 % |
Vitamin C 31 % |
Calcium 12 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Vegetables | 3 ½ |
Fats | 1 |
It was ok...but a bit tasteless. I did follow the recipe,but it was a bit too liquidy..and not thick enough. For the price of the leek ($2.99 for 3) and the cereliac ($2.30 - I use almost all of it), it is a bit expensive for the return in taste it gives. But I am very happy I tried it.
I loved the taste... simple ingredients, yet very flavorful!
A very simple soup, with a nice fresh taste.