Celeriac soup with leek and cheese toasties

Celeriac soup with leek and cheese toasties
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
520kcals
Fat
19.9g (9.8g saturated)
Protein
23.6g
Carbohydrates
52.5g (15.7g sugars)
Fibre
18.8g
Salt
1.9g
Calories
520kcals
Fat
19.9g (9.8g saturated)
Protein
23.6g
Carbohydrates
52.5g (15.7g sugars)
Fibre
18.8g
Salt
1.9g

Ingredients

  • 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

To serve

  • Snipped fresh chives 
and lemon for squeezing (optional)

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Freeze the soup in a sealed container for up to 1 month.

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