Best Leek Potato And Celeriac Soup Recipes

CELERIAC, POTATO, LEEK AND APPLE SOUP

Celeriac, Potato, Leek and Apple Soup image

A sweet and savory mixture that works well as a soup. I've always loved the combination of celeriac, potatoes and apples, which I first tasted in France as a celeriac, potato and apple purée. The sweet and savory mixture works very nicely as a soup. I like to strain this soup after I purée it to get a velvety texture.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield 16 to 18 demitasse servings or 8 bowls

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
1 large russet potato (about 3/4 pound), peeled and diced
2 granny smith or braeburn apples, cored, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
Freshly ground pepper to taste
Slivered celery leaves for garnish

Steps:

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1681 milligrams, Sugar 12 grams

LEEK, POTATO AND CELERIAC SOUP

Leek, potato and celeriac soup image

Hearty, healthy, delicious soup

Provided by Oli Wilson-Nunn

Time 1h15m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1tbsp oil
1 celeriac, peeled and diced
2 leeks, sliced
4 potatoes, peeled and diced
2l vegetable stock
2tsp mixed herbs
Salt and pepper, to taste
Cream or creme fraiche, to serve (optional)
Sprigs of fresh basil, to serve (optional)

Steps:

In a large saucepan heat the oil over a medium heat and add the leek, saute for 4-5 minutes, don't let it go brown.
Add the celeriac, mixed herbs and potatoes, and cook for another 2 minutes.
Add stock, bring to the boil, then simmer for 1 hour 5 minutes.
Blend with a hand blender, until there are no lumps, season with salt and pepper, then add more stock if you want a thinner soup.
Serve with the basil and creme fraiche.