Celeriac and Leek Soup
Celeriac and Leek Soup
Ingredients
- 1 celeriac, peeled
- 3 leeks, cut into 7-10 cm pieces
- as needed olive oil, for roasting and garnish
- as needed salt, to taste
- as needed pepper, to taste
- 200 ml vegetable broth
- 200 ml milk
- 50 g butter
- as needed fresh chives, for garnish
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Place the peeled celeriac on the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper.
⏱️ 2 min
- 3
Cut the leeks into large pieces, roughly 7-10 cm long. Arrange these leek pieces around the celeriac on the baking sheet.
⏱️ 3 min
- 4
Drizzle olive oil over the leeks and season them with salt and pepper.
⏱️ 1 min
- 5
Place the baking sheet into the preheated oven and roast for 40 minutes, or until the celeriac is tender.
⏱️ 40 min•🌡️ 180
- 6
Once roasted, remove the baking sheet from the oven. Carefully cut the tender celeriac in half. Using a spoon, scoop out the cooked celeriac flesh into a large bowl.
⏱️ 3 min
- 7
Add the roasted leek pieces to the bowl with the celeriac flesh.
⏱️ 1 min
- 8
Pour the 200 ml of vegetable broth into the bowl with the roasted vegetables.
⏱️ 1 min
- 9
Using an immersion blender, blend the celeriac, leeks, and vegetable broth until the mixture is mostly smooth.
⏱️ 3 min
- 10
Add the 200 ml of milk and the 50 g of butter to the mixture in the bowl.
⏱️ 1 min
- 11
Add more salt and pepper to taste, adjusting as needed.
⏱️ 1 min
- 12
Continue blending with the immersion blender until the soup is completely smooth and creamy.
⏱️ 3 min
- 13
Pour the finished celeriac and leek soup into serving bowls.
⏱️ 1 min
- 14
Finely chop fresh chives and sprinkle them over the top of each serving. Drizzle a small amount of olive oil over the chives for a finishing touch.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Celeriac and Leek Soup
- 1 celeriac, peeled
- 3 leeks, cut into 7-10 cm pieces
- as needed olive oil, for roasting and garnish
- as needed salt, to taste
- as needed pepper, to taste
- 200 ml vegetable broth
- 200 ml milk
- 50 g butter
- as needed fresh chives, for garnish
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Place the peeled celeriac on the prepared baking sheet. Drizzle generously with olive oil and season with salt and pepper.
⏱️ 2 min - 3
Cut the leeks into large pieces, roughly 7-10 cm long. Arrange these leek pieces around the celeriac on the baking sheet.
⏱️ 3 min - 4
Drizzle olive oil over the leeks and season them with salt and pepper.
⏱️ 1 min - 5
Place the baking sheet into the preheated oven and roast for 40 minutes, or until the celeriac is tender.
⏱️ 40 min•🌡️ 180 - 6
Once roasted, remove the baking sheet from the oven. Carefully cut the tender celeriac in half. Using a spoon, scoop out the cooked celeriac flesh into a large bowl.
⏱️ 3 min - 7
Add the roasted leek pieces to the bowl with the celeriac flesh.
⏱️ 1 min - 8
Pour the 200 ml of vegetable broth into the bowl with the roasted vegetables.
⏱️ 1 min - 9
Using an immersion blender, blend the celeriac, leeks, and vegetable broth until the mixture is mostly smooth.
⏱️ 3 min - 10
Add the 200 ml of milk and the 50 g of butter to the mixture in the bowl.
⏱️ 1 min - 11
Add more salt and pepper to taste, adjusting as needed.
⏱️ 1 min - 12
Continue blending with the immersion blender until the soup is completely smooth and creamy.
⏱️ 3 min - 13
Pour the finished celeriac and leek soup into serving bowls.
⏱️ 1 min - 14
Finely chop fresh chives and sprinkle them over the top of each serving. Drizzle a small amount of olive oil over the chives for a finishing touch.
⏱️ 3 min