Olive Magazine
Celeriac Soup Recipe With Cheddar

Celeriac and cheddar soup with thyme croutons

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This delicious, warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner. It's under 300 calories, too, making it perfect for a midweek meal

  • Vegetarian
Nutrition:
NutrientUnit
kcal234
fat16.2g
carbs14.2g
fibre5.7g
protein8g
salt0.8g
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Ingredients

  • olive oil
  • 1 large onion, chopped
  • 1 bay leaf
  • 900ml vegetable stock
  • 1 celeriac
  • 60ml double cream
  • 100g cheddar, cubed

CROUTONS

  • 2 slices thick white bread
  • softened butter
  • 1 sprig plus a few leaves for decoration thyme

Method

  • STEP 1

    Heat some olive oil in a pan and add the onion, stir and fry gently until the onion softens but doesn’t brown. Add the bay leaf and stock and bring to a simmer. Peel and chop the celeriac working as fast as you can, and putting each bit you have chopped straight into the hot stock so it doesn’t discolour. Simmer until the celeriac is tender, about 15 minutes, then add the cream, take out the bay leaf and purée the soup with a stick blender. Pour it through a sieve into a clean pan, bring back to a simmer and add the cheddar. Take off the heat.

  • STEP 2

    Meanwhile, butter the bread on one side, scatter the leaves off the thyme onto one side and make a sandwich. Butter the outsides of the bread and cut the sandwich into cubes, removing any crusts. Put them into a frying pan and fry until golden, turn over and fry the other side.Serve the soup with the croutons and some thyme.

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