Creamy celeriac and leek soup
This creamy celeriac and leek soup is an ideal autumn and winter dish. Serve it as a starter at a dinner with guests or serve - or bake - a delicious sourdough bread with it and you have a responsible meal for a weeknight. So what are you waiting for? To the table!
Kitchenware
- large pan
- cutting board and knife
- hand blender
Ingredients
- 1 leeks
- 1 celeriac
- 1 onion
- 3 cloves of garlic
- 2 fluorescent dried tarragon
- 1 stock cube
- pinch of salt and pepper to taste
- 250 ml vegetable cooking cream
- 1 litres water
- 2 el olive oil
Instructions
- Wash the leeks thoroughly and cut into rings. Peel the celeriac and cut into cubes. Peel and chop the onion. Peel the garlic cloves and chop finely.
- Heat the olive oil in a large soup pan over medium-high heat. Add the onion and fry until translucent, about 3-4 minutes. Add the garlic and fry for another 1 minute. Add the leeks and celeriac to the pan and stir well.
- Add the stock cube and pour in the water. Bring to the boil.
- Turn the heat down to low and simmer the soup for 20-25 minutes, or until the celeriac is soft.
- Purée the soup with a hand blender until smooth.
- Add the whipping cream and stir well.
- Season the soup with 2 tsp tarragon, salt and pepper.
- Let the soup continue to heat on low heat for a while, but make sure it does not boil anymore.
- Ladle the soup into bowls and garnish with a little extra tarragon if necessary.