I asked each of my kids their opinion about this awesome soup and this is what they said:  Naomi (15) said, "it's fine",  JoJo (8) said "it's creamy with lots of flavor", and Nick (8) is like Mikey from the Life commercial.

Just so you know adding croutons really enhanced the taste of the soup. I'm glad I found good use for my homely celery root!

Yield: 4 servings Prep/Cook: 1 hour

 

2 tablespoons butter

4 ounces French bread baguette, cut into cubed

1 tablespoon olive oil

3 cups sliced leek

2 tablespoons all-purpose flour

5 cups cubed, peeled celeriac (celery root)

4 cups chicken broth

1/2 cup half-and-half

1/2 teaspoon black pepper

1/4 teaspoon salt

1.  Preheat oven to 350 degrees.

2.  Melt butter; toss with bread on a baking sheet.  Bake at 350 degrees for 20 minutes or until golden.

3.  Heat oil in a Dutch oven over medium heat.  Add leek; cook 10 minutes, stirring often.  Stir in flour; cook 2 minutes, stirring well.  Add celeriac and broth; bring to a simmer.  Cook for 30 minutes.  Let stand 10 minutes.

4.  Place half of mixture in a food procesor. Repeat procedure with remaining celeriac mixture.

5.  Return soup to pan over medium heat; stir in half-and-half, pepper, and salt.  Cook for 5 minutes.  Serve with croutons. 

 

1 1/2 cups soup and 1/2 cup croutons=

 

Fat 14.1g               Carbohydrates 48.8g

Protein 11.1g          Fiber 6.5g

Inspired from Cooking Light page 104 October 2009