Celeriac soup with leek and cheese toasties
- November 2015
- Serves 4
- Hands-on time 30 min, simmering time 20 min
Gruyère cheese toasts and creamy leek soup make an easy and light midweek dinner or weekend lunch recipe.
- Vegetarian recipes
- 19.9g (9.8g saturated)
- 52.5g (15.7g sugars)
- 40ml light olive oil
- 4 medium leeks, sliced
- 3 garlic cloves, sliced
- 1 large celeriac, peeled and chopped into 2cm pieces
- 2 medium potatoes, chopped into 2cm pieces
- 500ml good quality vegetable stock
- 500ml whole milk
- 4 slices white bread, such as sourdough
- Dijon mustard to spread
- 100g gruyère, grated
- Snipped fresh chives and lemon for squeezing (optional)
- Heat the oil in a large wide saucepan with a lid. Add the leeks and cook gently for 10-12 minutes until soft and sweet. Remove half the leeks and set aside. Add the garlic to the pan and cook for 3 minutes, stirring occasionally.
- Add the celeriac and potatoes with the stock and milk; bring to the boil, then cover and simmer gently for 15-20 minutes until very tender. Season well and blend with a stick blender, or cool slightly and blend in batches in a food processor.
- Heat the grill to high. Lightly toast the bread in a toaster, spread each slice with a little dijon mustard, then divide the reserved cooked leeks evenly among them. Sprinkle over the gruyère and season well. Put the toasts in a grill tray and cook under the grill for 5-7 minutes until the cheese is golden and bubbling. Serve the toasts with the soup, topped with a snip of chives and a squeeze of lemon juice, if you like.
Freeze the soup in a sealed container for up to 1 month.
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