Celeriac and caraway soup with cheesy croutons
1 whole, thinly sliced
2 clove(s), chopped
500 g, chopped, peeled
250 g, chopped, peeled
3 cup(s), (750ml)
3 slice(s), (3 x 25g slices)
White sourdough bread
80 g, torn into 2cm pieces
Grated parmesan cheese
¼ cup(s), (20g)
Light thickened cream
¼ cup(s), (60ml)
¼ cup(s), finely chopped, chopped
- 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.
- 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.
- 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.
- 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.