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Celeriac and Leek Soup

  • Servings:

    Serves 2 as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    45 minutes

Ingredients

Celeriac, also known as celery root, can be found in the produce section. Wash the leek after chopping to remove grit and dirt. Make-Ahead: The soup can be made up to 2 days in advance; bring to a simmer and thin with a little broth before serving.
1 Tbsp. olive oil
1 small leek, white parts only, halved lengthwise and chopped
1 tsp. minced fresh thyme
Salt and pepper
3 cups low-sodium chicken or vegetable broth
1/2 small celeriac, peeled and cut into 1" pieces (about 2 cups)
1 Tbsp. minced fresh chives (For Serving)
2 Tbsp. creme fraiche (For Serving)
Celeriac and Leek Soup

Directions

1. Heat oil in a medium saucepan over medium heat until shimmering. Add leek, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, 3 to 5 minutes.
2. Add broth and celeriac and bring to a simmer. Partially cover saucepan, reduce heat to low, and cook, stirring occasionally, until celeriac is fork-tender, about 45 minutes. Remove from heat and let cool slightly.
3. Carefully transfer soup to a blender and puree until smooth, 1 to 2 minutes.
4. To serve, bring soup to a simmer and season with salt and pepper to taste. Ladle into bowls and top evenly with garnishes.
Source: Hannaford fresh Magazine, January-February, 2016

Nutrition

Nutritional Facts
Servings Serves 2
Base Nutrients
Calories 170 kcal (9%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 2 g (10%)
Cholesterol 5 mg (2%)
Sodium 940 mg (39%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 3 g (12%)
Protein 7 g (12%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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