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Celeriac soup with leek and cheese toasties

Name: Celeriac soup with leek and cheese toasties
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
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)

Published: 7 Jan 16
Updated: 18 Mar 24

Gruyère cheese toasts and creamy leek soup make an easy and light midweek dinner or weekend lunch recipe.

Easy
November 2015

Test kitchen approved

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

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

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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)

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Method

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.