Celery-Celeriac Soup with Roquefort Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Even folks in our Test Kitchens who say they don't like celery loved this soup. Ingredients:
1 tablespoon butter |
1 cup thinly sliced leek (about 1 large) |
1/2 cup chopped shallots |
4 cups chopped peeled celeriac (celery root; about 2 medium) |
1 1/2 cups cubed peeled yukon gold potato |
1 cup water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
2 thyme sprigs |
2 bay leaves |
2 cups thinly sliced celery |
1 cup 2% reduced-fat milk |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
1/4 cup half-and-half |
8 (1/2-inch-thick) slices french bread baguette |
cooking spray |
1/2 cup (2 ounces) crumbled roquefort cheese |
Directions:
1. To prepare soup, melt butter in a large Dutch oven over medium heat. Add leek and shallots; cook 5 minutes or until tender, stirring frequently. Stir in celeriac and next 5 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in celery, milk, salt, and pepper; simmer 10 minutes (do not boil). Remove from heat; let stand 5 minutes. Discard bay leaves and thyme.
2. Place half of celery mixture in a blender; process until smooth. Pour pureed celery mixture into a large bowl. Repeat procedure with remaining celery mixture. Stir in half-and-half.
3. Preheat broiler.
4. To prepare croutons, arrange bread in a single layer on a baking sheet; coat with cooking spray. Broil 1 minute or until golden. Turn bread over; sprinkle each bread slice with 1 tablespoon cheese. Broil 1 minute or until cheese melts; cool 1 minute on baking sheet. Place bread on a cutting board; cut each bread slice into 6 wedges to form croutons. Ladle about 1 cup soup into each of 8 bowls; top each serving with 6 croutons. Serve immediately.
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