Leek & Celeriac Soup
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Leek & Celeriac Soup

We were out for dinner with friends on Saturday, at the always wonderful Wedgwood the Restaurant and one of my friends ordered the leek starter.  We all commented that we loved leeks but didn’t eat them often for some reason.  With this conversation in my head, I thought leek would be an ideal ingredient for my new soup maker’s inaugural outing.  I ran to the shop on my way into work to pick up some leeks and grabbed a celeriac as well.  I love celeriac, especially done dauphinoise style (got to love things baked in cream!).

The soup was delicious.  Ideal food if you’re trying to drop a few winter pounds (pointing a big finger at myself).  Tonight I’m going to make some with roasted carrot.

 

Leek & Celeriac Soup
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
21-45 minutes
Servings Prep Time
4 10 minutes
Cook Time
21-45 minutes
Leek & Celeriac Soup
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
21-45 minutes
Servings Prep Time
4 10 minutes
Cook Time
21-45 minutes
Ingredients
  • 2 large leeks
  • 1/2 medium celeriac
  • 1 large onion
  • 1 litre vegetable stock (or 2 stock cubes and 1 litre of water)
Servings:
Instructions
  1. Chop the vegetables into bite-sized pieces, keeping a little of the green part of one leek back for garnish if you so desire, and put in the soup maker (or large, lidded pan), add the stock (or cubes &water).
  2. If using a soup maker, select smooth option, and switch on. Your soup will be ready in just over 20 minutes ---------------------------------------------------------------------------------------------------------------- If making it the traditional way, simmer for 40 minutes or so until vegetables are soft, then blend with a stick blender. ---------------------------------------------------------------------------------------------------------------- Cut the green section of leek into thin strips, fry in a little butter and serve on top of the soup, along with a good grind of black pepper.
Recipe Notes

If you are using a jug blender instead of a stick blender, allow soup to cool a bit before blending, then reheat.

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