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Ingredients
- 2 tablespoons butter
- 4 ounces French bread baguette, cut into (1-inch) cubes
- 1 tablespoon olive oil
- 3 cups sliced leek
- 2 tablespoons all-purpose flour
- 5 cups (1-inch) cubed peeled celeriac (celery root)
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh parsley (optional)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 350°.
2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
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