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Recipe

Silky Leek & Celery Root Soup

Scott Phillips

Yield: Yields about 24 two-ounce portions.

For the best flavor, make this soup a day in advance.

Ingredients

  • 3 Tbs. unsalted butter
  • 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
  • 1 medium yellow onion, thinly sliced
  • 1 tsp. kosher salt; more to taste
  • 1-1/2 lb. celery root (about 1 large)
  • 3/4 cup crème fraîche
  • 1/4 cup heavy cream; more as needed
  • Freshly ground black pepper
  • 1/4 cup thinly sliced fresh chives

Nutritional Information

  • Nutritional Sample Size based on 24 servings
  • Calories (kcal) : 70
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 85
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1

Preparation

  • In a 4-quart or larger heavy-based pot, melt the butter over medium-low heat. Add the leeks, onion, and a generous pinch of salt and cook, stirring occasionally, until very soft and lightly golden but not brown, 15 to 20 minutes. Reduce the heat to low if you see signs of browning.
  • Meanwhile, peel the celery root with a sharp knife (expect to slice quite a bit off the exterior as you trim). Halve the peeled celery root lengthwise and cut each half into 1-inch-thick wedges. Cut each wedge crosswise into 1/4-inch slices. You should have about 5 cups.
  • Add the celery root, 1 teaspoon salt, and 1/2 cup water to the leeks. Cover and cook until the celery root is tender, 10 to 15 minutes. (Check occasionally; if all the water cooks off and the vegetables start to brown, add another 1/2 cup water.) Add 4-1/2 cups water, bring to a simmer, and continue to cook another 20 minutes. Let cool slightly.
  • Purée the soup (with a hand blender, or in small batches in a stand blender) to a very smooth, creamy consistency. Let cool completely and then store in the refrigerator at least overnight or for up to two days.
  • About an hour before serving, put the crème fraîche in a small bowl and stir in enough of the heavy cream so that the mixture reaches the consistency of yogurt. Leave the cream mixture at room temperature until you are ready to serve the soup. (If the cream is too cold, it will cool the soup.)
  • Reheat the soup. (If it’s too thick, gradually thin it with as much as 1 cup water.) Taste and add more salt as needed. Ladle the soup into small espresso cups or shot glasses. Top each portion with a small spoonful of crème fraîche (it should float on top of the soup). Finish each cup with a pinch of black pepper and a sprinkle of chives.

Reviews

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Reviews (5 reviews)

  • Krispie | 12/17/2019

    Most of my guests found this delicious and it was definately easy to make. Unfortunately, i didn’t leave myself enough time to chill overnight. I may try it again with that modification and see how much of a difference it makes. I served in full sized bowls with a dollop of creme fraiche - great way to serve.

  • melswiss | 02/12/2011

    This is a wonderful recipe! It has become a family & guest favorite. We serve it in normal soup bowls and offer normal serving sizes - yummy. We normally don't bother with the CF or the cream (unless we have it on hand) a little bit of milk works to make it "creamy". Enjoy.

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