CHARD STALK, CELERIAC AND LEEK SOUP
Hold onto your chard stalks! Recently I came upon a recipe in a Provençal cookbook for a gratin made with chard stalks and celeriac. I used the combination for a purée, which I served at Thanksgiving dinner to great acclaim. I took the same idea and made it into a blended soup, this time adding a potato and a bunch of leeks for added flavor and body. The soup is incredibly satisfying, but quite light.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks. Cook, stirring, until tender but not colored, about 5 minutes. Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock. Stir together and bring to a boil. Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).
- Reduce heat to low, cover and simmer 45 minutes.
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid. Return to pot and heat through, stirring. Season with salt and pepper. If desired, thin out with a little more water or stock. Garnish each serving with chopped parsley or celery leaves.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1262 milligrams, Sugar 4 grams
LEEK, POTATO AND CELERIAC SOUP
Hearty, healthy, delicious soup
Provided by Oli Wilson-Nunn
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
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.
CELERIAC, POTATO, LEEK AND APPLE SOUP
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
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
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