Single Servings

Cooking for a single person

Cream of Celery Root and Leek Soup

Posted by zerfall on January 7, 2009

Cooking just for myself soup one of the best things to make. It gets better the next day after the flavours have had a chance to mingle and they tend to freeze well for quick meals later. This Cream of Celery Root and Leek Soup lets you make good use of some winter veg.

Cream of Celery Root and Leek Soup

Cream of Celery Root and Leek Soup

Cream of Celery Root and Leek Soup

30ml/2 tbs Butter
250ml/1 cup Cream
1 Celery Root cubed
2 Medium Leeks sliced
2 Ribs of Celery sliced
2 Medium Carrots diced
1 Medium Onion sliced
Chicken/Veggie Stock

In a large pot over a medium heat melt the butter and cook the onions until softened. Add the leek, celery and a bit of salt. Cook until tender. Add the celery root and carrots add 3 cups of stock and add water until vegetables are covered. Bring to a boil then lower heat and simmer until carrots and celery root are tender.

Add the cream now, if you’ve got an immersion blender use that to blend the soup until smooth. If your like me and you don’t have one you can use your regular blender. in batches fill the blender about 2/3 to 3/4 of the way full put then lid on, but take out the center part of the lid and cover with a clean dish towel. Start on a low speed and work your way up to high. Once it is smooth transfer to a large bowl and continue until you’ve got it all blended. Salt and pepper to taste. You can freeze this in serving sizes for quick meals later, make sure to let it cool before putting in the freezer. I make sure to keep some in the fridge for the next days lunch, soup always tastes better once the flavours have had the chance to marry.


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