Description
This creamy and comforting Celeriac Leek Soup, infused with fresh thyme, is the perfect bowl of warmth on a chilly day. Topped with golden, cheesy Gruyere toasts, this soup makes for a satisfying and elegant meal.
Ingredients
Scale
- 1 medium celeriac (celery root), peeled and diced
- 2 large leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
- Salt and pepper to taste
For the Gruyere Toasts:
- 4 slices crusty bread (such as sourdough or baguette)
- 1/2 cup grated Gruyere cheese
- 1 tablespoon olive oil
- Fresh thyme for garnish (optional)
Instructions
- Make the Soup:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, leeks, and garlic, sautéing for 5-7 minutes until softened.
- Add the diced celeriac and thyme, and cook for another 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Cook for 20-25 minutes, or until the celeriac is tender.
- Blend the Soup:
- Once the vegetables are soft, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Return the soup to the pot.
- Finish the Soup:
- Stir in the heavy cream, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes, and adjust the consistency with a little more broth or water if needed. Keep warm while you prepare the toasts.
- Make the Gruyere Toasts:
- Preheat your oven’s broiler or toaster oven to high.
- Brush each slice of bread with olive oil and place them on a baking sheet. Sprinkle grated Gruyere cheese over each slice.
- Place the bread under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Ladle the soup into bowls, top with a Gruyere toast, and garnish with fresh thyme if desired. Serve hot and enjoy!
Notes
- You can make this soup ahead of time and store it in the refrigerator for up to 3 days. It also freezes well for up to a month.
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream.
- You can use other types of cheese like cheddar or fontina if Gruyere is not available.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Blending, Broiling
- Cuisine: french
Nutrition
- Serving Size: 1 bowl of soup with 1 toast
- Calories: 380
- Sugar: 9g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 35mg