Celery-Celeriac Soup With Roquefort Croutons Recipe

Name: Celery-Celeriac Soup With Roquefort Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 tablespoon butter; 1 cup thinly sliced leek (about 1 large); 1/2 cup chopped shallots; 4 cups chopped peeled celeriac (celery root; about 2 medium); 1 1/2 cups cubed peeled Yukon gold potato; 1 cup water; 2 (14-ounce) cans fat-free, less-sodium chicken broth; 2 thyme sprigs; 2 bay leaves; 2 cups thinly sliced celery; 1 cup 2% reduced-fat milk; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 1/4 cup half-and-half; Croutons:; 8 (1/2-inch-thick) slices French bread baguette; Cooking spray; 1/2 cup (2 ounces) crumbled Roquefort cheese

Servings: persons

Soup:
1 tablespoon butter
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped shallots
4 cups chopped peeled celeriac (celery root; about 2 medium)
1 1/2 cups cubed peeled Yukon gold potato
1 cup water
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 thyme sprigs
2 bay leaves
2 cups thinly sliced celery
1 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup half-and-half
Croutons:
8 (1/2-inch-thick) slices French bread baguette
Cooking spray
1/2 cup (2 ounces) crumbled Roquefort cheese

1
To prepare soup, melt butter in a large Dutch oven over medium heat. Add leek and shallots; cook 5 minutes or until tender, stirring frequently. Stir in celeriac and next 5 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in celery, milk, salt, and pepper; simmer 10 minutes (do not boil). Remove from heat; let stand 5 minutes. Discard bay leaves and thyme.
2
Place half of celery mixture in a blender; process until smooth. Pour pureed celery mixture into a large bowl. Repeat procedure with remaining celery mixture. Stir in half-and-half.
3
Preheat broiler.
4
To prepare croutons, arrange bread in a single layer on a baking sheet; coat with cooking spray. Broil 1 minute or until golden. Turn bread over; sprinkle each bread slice with 1 tablespoon cheese. Broil 1 minute or until cheese melts; cool 1 minute on baking sheet. Place bread on a cutting board; cut each bread slice into 6 wedges to form croutons. Ladle about 1 cup soup into each of 8 bowls; top each serving with 6 croutons. Serve immediately.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Soup:, 1 tablespoon butter, 1 cup thinly sliced leek (about 1 large), 1/2 cup chopped shallots, and more.

Yes, Celery-Celeriac Soup With Roquefort Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celery-Celeriac Soup With Roquefort Croutons

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