Celeriac Soup with Cheese Croutes (Soupe Au Celeri-Rave) Recipe



Celeriac Soup with Cheese Croutes (Soupe Au Celeri-Rave) Recipes

Ingredients :

1 small celeriac, about 350g (12 oz) in weight, peeled and cut into matchstick strips

a little lemon juice

50g (2 oz) butter

1 small potato, peeled and finely diced

1 medium onion, skinned and finely chopped

1 leek, trimmed and cut into matchstick strips

900ml (1 1/2 pints) chicken or vegetable stock

300ml (1/2 pint) milk

salt and freshly milled black pepper

4-6 slices of French bread

50-75g (2-3 oz) gruyere cheese, grated

Method :

Plunge the celeriac into a bowl of water with a little lemon juice added as soon as it is cut to prevent it from discoloring.

Melt the butter in a medium saucepan. Add the drained celeriac, potato, onion and leek. Cover and cook gently for about 15 minutes, shaking the saucepan several times to prevent the vegetables from sticking.

Pour in the stock and milk, and add a little seasoning. Bring to the boil, then simmer the soup, covered, for 10 minutes.

Lightly toast the bread on both sides and pace the slices in a gratin dish. Sprinkle the grated cheese on the bread and grill until it is just melted.

Taste the soup and adjust the seasoning, then ladle it into bowls. Float a croute of toasted cheese in each portion of soup and server at once.

Serves 4-6

Celeriac undoubtedly makes one of the most superb winter soups. In the Savoie, where cheese plays an important part in cooking, the soup is frequently served topped with croutes of toasted cheese.


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