Directions:
- Preheat oven to 350°.
- Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
- Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
- Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
- Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.08 Kcal (1508 kJ) | ||
| Calories from fat | 118.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.21g | 20% | |
|---|---|---|---|
| Cholesterol | 26.46mg | 9% | |
| Sodium | 649.61mg | 27% | |
| Potassium | 680.41mg | 14% | |
| Total Carbs | 32.4g | 11% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 28.72g | 57% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.2mg | 34% | |
| Calcium | 250mg | 25% | |
| Amount Per 100 g | |||
| Calories | 94.63 Kcal (396 kJ) | ||
| Calories from fat | 31.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 20% | |
|---|---|---|---|
| Cholesterol | 6.95mg | 9% | |
| Sodium | 170.72mg | 27% | |
| Potassium | 178.81mg | 14% | |
| Total Carbs | 8.52g | 11% | |
| Sugars | 1.96g | 30% | |
| Dietary Fiber | 0.62g | 9% | |
| Protein | 7.55g | 57% | |
| Vitamin C | 2.8mg | 18% | |
| Iron | 1.6mg | 34% | |
| Calcium | 65.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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