Celeriac and cheddar soup with thyme croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- olive oil
- 1 large onionchopped
- 1 bay leaf
- 900ml vegetable stock
- 1 celeriac
- 60ml double cream
- 100g cheddarcubed
CROUTONS
- 2 slices thick white bread
- softened butter
- 1 sprig plus a few leaves for decoration thyme
Nutrition: per serving
- kcal234
- fat16.2g
- carbs14.2g
- fibre5.7g
- protein8g
- salt0.8g
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.
