Creamy Potato and Celeriac Soup
Happy Sunday, Soupers! So we’ve been dying to make a celeriac soup again! This time the outcome was more to our liking!
Mixed with a little celery and white potatoes and it’s a perfect soup for a cloudy, chilly spring day! And, if you add a little flatbread, you’ve got a complete meal! Finally, getting your snarky teen to eat it and enjoy are goals! So go ahead and try it for yourself and let us know what you think!
- 3 medium potatoes peeled and cubed
- 1 medium celeriac quartered
- 2 stalks celery chopped
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 1/8 teaspoon spicy paprika
- 5 cup(s) chicken stock with 1 vegetable bouillon cube
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- Prep 25min
- Meal Time Lunch
- Serves 4
- Bring vegetable stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
- Chop potatoes, celery, celeriac, leeks, garlic, and shallots.
- Add vegetable mixture to the boiling chicken stock and continue cooking on low heat for 1 hour.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
- Add milk and cream to the mixture in the blender. Blend to desired consistency.
- Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
- Finish off with the final sprig of parsley and serve in a bowl.