Leek Soup
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour.
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour.
- salt and pepper
- olive oil
- sea salt and freshly ground black pepper
- 2 garlic cloves roughly chopped
- 1 onion finely chopped
- 1 carrot grated
- 1 sprig thyme leaves only
- 1 onion grated
- 2 sticks celery grated
- stalks from a small bunch of parsley
- 200 g/7oz floury potatoes peeled and chopped into cubes
- 350 g/12oz celeriac peeled and chopped
- 4 leeks finely sliced
- 1 small bunch chives finely chopped
- Carbohydrate 13.6274666666667 g
- Cholesterol 0 mg
- Fat 0.325991666591667 g
- Fiber 2.27199998656909 g
- Protein 1.55866666666667 g
- Saturated Fat 0.060407499989644 g
- Serving Size 1 1 Serving (121g)
- Sodium 69.396366319443 mg
- Sugar 11.3554666800976 g
- Trans Fat 0.081099374997969 g
- Calories 60 calories
Step-by-step
- To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
- Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
- Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
- Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
- Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
- Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.
Celeriac carries the primary structural weight in this soup, providing starch and body without requiring dairy products. Root vegetables and alliums respond predictably when you multiply quantities, making portion adjustments straightforward. Maintain exact proportions for tubers and liquids so the final consistency remains velvety instead of watery.
Building the Quick Vegetable Stock
Steeping grated aromatics in boiling water for 15 minutes extracts enough soluble compounds to replace a commercial broth. Grating the carrot, celery, and onion increases surface area rapidly. Strain this liquid through a fine-mesh sieve directly into the softened root vegetables to capture every drop of flavor.Scaling Batch Sizes
Doubling this yield requires a stockpot with a heavy-bottomed base of at least six quarts. Heavy bases prevent scorching during the initial 10-minute sweat phase. Overcrowding a smaller vessel traps steam, causing vegetables to stew rather than soften properly in the oil.Blending and Texture Control
Process the hot soup in batches, filling the blender container only halfway to prevent pressure explosions. Run the motor for a full 60 seconds per batch to break down fibrous celeriac cells. Store leftover portions in airtight containers in the refrigerator for up to four days.
