For the first day in about a week I am back to my normal workout routine: two hours of yoga for Tuesday! Great feeling of achievement contrasted with a hungry stomach gurgle, as I don't eat before my workouts.
I came home with an urgent need of something warm, quick and tasty. From the refrigerator shelf a celeriac root was smiling at me: pick me! pick me! Hm? Really? Celeriac root? Dear me, turn in your hard drive and think how this imperfect root can satisfy your need for a warm, quick, and most important, tasty meal, that would go with the bread I baked last night...
And a celeriac-leek soup was "born" in about 20 minutes.
- 1 celeriac root (washed, pealed, and cut in 1/2 in pieces)
- 1 leek (washed and chopped)
- 2 Russet potatoes (pealed, washed, and cut in 1/2 in pieces)
- 2 tbsp olive oil
- 1,5 cup vegetable broth or just plain water
- 1-2 tbsp heavy cream
- 2-3 garlic cloves
- salt and pepper to taste
- a string of thyme
In a heavy pan (cast iron or stainless still) preheat oil, add leek, and stir.
Add a little salt and stir.
When leek softens (in about 2-3 minutes), add celeriac. Stir, and cook another 2-3minutes.
Add potatoes and pour the broth or water just enough to cover the potatoes. Stir again, bring it to a boil, taste and add more salt, if needed.
|Pour a broth or a water just to cover the ingredients in the pot...|
Reduce the heat to medium and cook 12-15 minutes (until potatoes are done).
Next step is different from any other blended soups.
I added to the blender only the amount enough for one portion as I was having lunch by myself. I use to blend all the soup and then leave it and reheat later. But I found that keeping it in chunks and reheating it right before blending reserves more flavor.
I also add a fresh garlic to the blender to spice up the soup.
Another step I do differently is the way I add cream to the soup: a little cream to the plate. This way soup is not too heavy.
|Celeriac-leek soup with a home made savory bread|
Enjoy and come back for more!
Until next time,
Cowboy Country Vegetarian
This really sounds delicious and looks delicious also!ReplyDelete
Thank you. I was a little concerned about the look, but then I though, it's food. And not all food looks pretty in the picture, especially the one that tastes good. :)Delete
I've been told last evening that I should grow celeriac.ReplyDelete
Oh yes, if you have a room in your garden, it is absolutely delicious root (am I the only one who loves weird vegetables?!)Delete
Hey this looks great. Great combination of flavours. I'll try this!ReplyDelete
Thanks Alida. Celeriac and leek, oh, yes, those two make a perfect "couple"!Delete
I am ashamed to say that I have never heard of celeriac.ReplyDelete
I am not surprised as I can't find it here, I bought it in Dallas' Whole foods (which is 5 hours drive one way from us) about a month ago. Good thing it stores well,Delete
After I've done exercise I'm sooo hungry and this would fill that void just beautifully! :DReplyDelete
Lorraine,you are absolutely right. It was perfect meal to fill me up. A lot of fiber! :)Delete
comforting delicious looking soupReplyDelete
I love the look of how green this soup is. Can't wait to try this!ReplyDelete
That is from tops of the leek. I though I'd use just a white part at first, but ended up using the whole leek. I like the taste of green part of the leek.Delete
I've never tried this combination but it sounds good! I'm not sure I've ever eaten a leek! But I love all veggies! ♥ReplyDelete
I love leek more than onions: it is not as strong as onions but it has this unique leek flavor. Make sure you was it well between the leaves though...:)Delete
Mmmm...celeriac is one of my favorite flavors. This soup sounds and looks delicious!ReplyDelete
I have read about celeric in cookbooks but you brought it to life for me. I like it from how you've described it. I will be sure to let you know once I've tried it :-)ReplyDelete
ok, sounds like a deal!Delete
I have never tried leek, thanks for sharing this yummy soup. Have a great day!ReplyDelete
Thank you for visiting my space!Delete
I've been thinking about growing celeriac - even though I've never even eaten it before! Thanks for the recipe.ReplyDelete
I would grow celeriac if I had large enough garden. I like it in many soups, salads, etc.Delete
I have always had celeriac mash, but a soup....new idea...will try this soon :-)ReplyDelete
Let me know how you like it after you made it!Delete
I love celeriac soup, I made pretty much the same soup as you so I know how good it tastes!ReplyDelete
Doesn't it taste great?! Velvety and filling, warm and flavorful...:)Delete
What a lovely soup! I love just the touch of cream...perfect! I get up and eat at 6 AM so I have two hours to digest before my 8:15 yoga...I don't think I could go 2 hours (impressive!) without any fuel :)ReplyDelete
Thanks Lizzy! Impressive is when I take an evening class and eat just a little through the day! I don't do it that often but I really like the Thursday evening class, and sometimes I can manage...:)Delete
What a lovely looking soup. I love soups but have yet to make a celeriac soup.ReplyDelete
Celeriac adds a great flavor to any meal, I think. Thanks for visiting me!Delete
I you have time next time you make this, try oven roasting the celeriac, it really brings out the sweetness. Just cut up the root into equal sized pieces and roast at about 375°F. You will be surprised!ReplyDelete
Here is another nice recipe you can do with celeriac: http://kitcheninspirations.wordpress.com/2011/08/17/cauliflower-celeriac-%E2%80%9Cmashed-potatoes%E2%80%9D/
Thank you, Eva! I actually do make it with both roasted leeks and roasted celeriac, and it also tastes good. This preparation method is faster because you just brown your vegetables before you add stock to it, and with a little seasoning it has a very nice flavor. I am not big fan of celeriac root as I grew up on it, and we used it in so many recipes, that I got a little bored of it. Now I am coming back to my roots. :)Thanks again for visiting me here and leaving your wonderful comment! :)ReplyDelete