Cream Soup Par Excellence

This velvety cream soup combines the subtle flavors of celery root, Yukon gold potatoes, and leeks. The crumbled blue cheese adds a tangy savory contrast.
Photo by Ed T.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    celery root (celeriac)

  • 1

    large/2 smaller 4-5” pieces of leek

  • 4-5

    small Yukon gold potatoes

  • 2-3

    cloves of garlic, chopped

  • 4

    cups of chicken stock

  • dash of white pepper

  • good mineral salt to taste

  • 1-2

    T extra virgin olive oil

  • 1/3-1/2

    cup heavy cream or half and half

  • 1/3

    cup crumbled blue or green cheese

  • (Stilton, Gorgonzola, Rochefort)

  • chopped chives

Directions

Prepare the vegetables. Peel the celery root and potatoes. Cut into 1-2-inch pieces. Slice the leeks in half lengthwise. Soak and wash well in a bowl of water. Then slice them into ½” half moons. In a large soup pot heat the olive oil over medium heat. Add the leeks and cook till tender: 2-3 minutes. Add the chopped garlic for another minute or so. Add the chicken stock, leeks and potatoes. Simmer 20-25 minutes (depending on altitude), till tender. Do a rough mash with a potato masher. Add white pepper and mineral salt to taste. Add the cream. Do a final purée with a wand (“boat motor”) blender or, more tediously and piecemeal, in a blender. Ladle into serving bowls and garnish with the crumbled cheese and chives.

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