Celeriac and caraway soup with cheesy croutons
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Caraway seed is used as a spice and has a distinctive earthy anise flavour. Only a very small amount it’s needed as they are packed with so much flavour. Its goes so well with celeriac and potato soup.
Ingredients
Olive oil
2 tsp
Leek
1 whole, thinly sliced
Garlic
2 clove(s), chopped
Caraway seeds
2 tsp
Celeriac
500 g, chopped, peeled
Potato(es)
250 g, chopped, peeled
Vegetable stock
3 cup(s), (750ml)
Shortcut bacon
3 slice(s), (3 x 25g slices)
White sourdough bread
80 g, torn into 2cm pieces
Grated parmesan cheese
¼ cup(s), (20g)
Light cream
¼ cup(s), (60ml)
Fresh chives
¼ cup(s), finely chopped, chopped
Instructions
1
Heat oil in a large saucepan over medium-low heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and caraway and cook, stirring, for 1 minute until fragrant.
2
Add celeriac, potato, stock and 3 cups (750ml) water and bring to the boil. Reduce heat and simmer, covered, for 45 minutes or until vegetables are tender.
3
Meanwhile, preheat oven to 170°C or 150°C fan-forced. Line 2 baking trays with baking paper. Place bacon on 1 tray and bread on remaining tray. Sprinkle bread with parmesan and toss to coat. Bake trays for 15 minutes or until bacon and bread are golden.
4
Process soup with a food processor or stick blender until smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, until heated through. Drizzle soup with cream and serve topped with bacon, croutons and chives.
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