Creamy Celeriac Soup 

Creamy Celeriac Soup
657 kcal


Preparation:10 min
Ready in:35 min
1 serving contains (Percentage of daily recommendation)
Calories657 kcal(33%)
Protein13 g(26%)
Fat58 g(73%)
Carbohydrates25 g(10%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

3 ⅓ cupsCelery root
8 tablespoonsolive oil
3 ½ cupsChicken broth (home-made or instant) or vegetable broth
2white Bread
½ cupsRoquefort
freshly ground Black pepper
⅞ cupscream
celeriac leaf to garnish
savory breadstick (bought product)
2 teaspoonsSour cream to garnish

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Mandoline, 1 Bowl, 1 Teaspoon, 1 Salad spinner, 1 Citrus juicer, 1 Measuring cups, 1 Tablespoon, 1 Small skillet, 1 Wooden spoon


1 Peel and finely dice the onion. Wash, peel and roughly dice the celery root.
2 Heat 3 tbsp olive oil in a pan and saute the onion and celery root for 1 minute. Add the hot chicken broth and cook over a medium heat for 10 minutes.
3 Cut the crusts off the bread, roughly dice the bread and add to the soup. Cook for a further 10 minutes.
4 Stir in the crumbled cheese and let the soup cool slightly then puree finely. Stir in the cream and reheat, then season to taste with salt, pepper and nutmeg.
5 Ladle the soup into four soup plates and serve garnished with celery root leaves and sour cream.


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